Egg Tarts - shortcrust pastry

Method

• Make the basic shortcrust pastry.
• When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
• It should look something like this.
• Chill the dough in the fridge for about 30 minutes.
• (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
• Prepare the egg mixture.
• Whisk the egg yolks with a little warmed milk in a bowl.
• Mix in the sugar and cornstarch, then stir in the rest of the milk.
• Strain the egg mixture into a heatproof container.
• Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
• Mix well, cover the surface with plastic wrap and chill.
• Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
• Press the pie crust into the muffin pan.
• (Press it in the bottom of the pan and stretch it to fit.)
• Work quickly or the dough will get soft and be hard to handle.
• You can also roll the dough out into circles between sheets of plastic wrap.
• (This is different from the original recipe, but I do it this way when the dough is too soft.)
• Chill the pan in the fridge for 20 minutes.
• Mix the heavy cream into the chilled custard mixture from Step 7.
• Lastly, stir in the vanilla extract.
• The smooth and creamy custard is ready.
• Fill the tart shells with the custard.
• Bake in a preheated oven at 250C for approximately 20 minutes.
• It the tops look like they're getting burned, cover with a sheet of aluminum foil.
• Done.
• These are absolutely the best eaten piping hot, right out of the oven.
• But then again, I also love them ice cold.
• I just can't seem to make up my mind...