Egg tarts

Steps

1. Use a pastry brush to liberally grease your small tart tins with melted butter.
2. Place all ingredients from flour to evaporated coconut milk to a food processor and pulse until just combined.
3. Place dough in an airtight container and chill it in the fridge for about 1 hour.
4. On a lightly floured surface, roll out your pastry to about 5 mm thick.
5. Using a cookie cutter slightly larger than your tart tins, cut rounds out from the pastry.
6. Transfer the pastry rounds to your tart tins and press the pastry against the bottom and sides. Patch up any holes.
7. To prepare for blind baking, place similar or smaller sized tart or cupcake tins on top. Chill the pastry shells in the fridge for at least 30 minutes.
8. Preheat the oven to 180°C. Bake the shells for around 15 minutes or until the edges are slightly golden brown.
9. In a small bowl, combine the custard powder and a few tablespoons of soy milk until there are no lumps.
10. Add all the custard ingredients to a medium-size saucepan over medium-high heat.
11. Whisk consistently while the custard heats up. Gently boil the custard for about 3-5 minutes then remove from the heat.
12. Sieve the custard if there are any lumps.
13. Pour the custard into each tart shell. Allow to sit for 5 minutes then transfer them to the fridge for 1-2 hours or until set.