Make it step by step
Method
- 1
Heat the oven to 200°C and press pastry into small tart tins.
- 2
Dissolve sugar in hot water and leave it to cool.
- 3
Whisk eggs, evaporated milk and vanilla, then add the syrup and strain.
- 4
Fill shells and bake for 12 minutes; reduce to 175°C and bake 10 minutes more.
- 5
Cool until the custard is set but still tender.
Chef’s tip
Straining the custard removes bubbles for a perfectly smooth surface.