Step 1

To make pastry, cut butter into small cubes and place in a bowl with the flour and salt. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs. Add enough cold water to bring it together into a smooth dough. Shape into a flat disc, cover with cling film and refrigerate for 30 minutes to rest. Remove from fridge and roll out dough on a lightly floured surface into a 18cm by 30cm rectangle. Fold into thirds so you have an 18cm by 10cm rectangle. Wrap and refrigerate for 30 minutes.

Step 2

To make filling, place sugar in a small saucepan with 1/2 cup water. Heat, stirring, until sugar dissolves. Set aside to cool. Whisk eggs well. Add cooled sugar syrup and evaporated milk and whisk to combine. Pass mixture through a sieve into a jug.

Step 3

Roll pastry out so it is 3mm thick. Use a 10cm round cutter to cut circles. Line tart tins (I used 8cm fluted tins that were 3cm deep). Use a fork to prick holes in the base of the pastry. Place in the freezer for 10 minutes.

Step 4

Preheat oven to 190C (conventional). Place lined tart tins on an oven-proof tray and fill each approximately 3/4 full with egg filling. Bake for 18-20 minutes until filling has set and pastry is golden. Enjoy while warm!