Hong Kong Style Egg Tarts

In a large bowl, combine the all-purpose flour, powdered sugar, and salt.

Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the egg yolk and 1/8 cup of water. Mix with a spoon until the dough just starts to come together.

Turn the dough out onto a lightly floured surface and knead gently until it forms a ball and there are no large chunks of butter visible. Be careful not to overwork the dough.

Wrap the dough ball in plastic wrap and refrigerate for 15-20 minutes to firm up.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. If the dough becomes too sticky, sprinkle a little more flour.

Use a round cookie cutter (slightly larger than your tart molds) to cut out circles of dough. You should get about 8-10 crusts.

Gently press each dough circle into a tart mold, ensuring it fits snugly against the bottom and sides. Trim any excess dough.

In a microwave-safe bowl, combine 1/8 cup sugar and 1/8 cup water. Heat in the microwave until the sugar is completely dissolved.

In a separate bowl, whisk together 1 egg, 1/4 cup milk, and 1 teaspoon vanilla extract until well combined.

Pour the dissolved sugar syrup into the egg and milk mixture. Whisk gently to combine.

Pour the custard mixture through a fine-mesh sieve into another bowl to remove any lumps and ensure a smooth texture.

Preheat your oven to 425°F (220°C).

Carefully pour the strained custard into each prepared tart shell, filling them up to about 75% full.

Place the filled tart shells on a baking sheet and bake for 15 minutes at 425°F (220°C).

After 15 minutes, reduce the oven temperature to 350°F (175°C). If the custard starts to bubble up, open the oven door slightly to let it sink down. Continue baking for another 5-10 minutes, or until the crust is golden brown and the custard is set.

Remove the egg tarts from the oven and let them cool on a wire rack for at least 10 minutes before serving.