Makes 12
Ingredients:
1 x quantity shortcrust pastry
2/3 C sugar
1/3 C evaporated milk
4 eggs, lightly beaten
1/2 t vanilla
Method:
1. Prepare shortcrust pastry as directed.
2. Divide pastry into 12 portions and roll pastry into 12 tart shells. Refrigerate for minimum 30 minutes.
3. Preheat oven to 150 degrees.
4. Dissolve sugar in 2/3 C water over low heat. Cool slightly before whisking in evaporated milk and eggs. Stir in vanilla.
5. Divide egg mixture amongst pastry shells.
6. Bake for 20-30 minutes or until golden and custard is set. Cool slightly before removing from shells.
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