1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 stick butter, cold and cut into small cubes
1/2 of 1/4 cup ice water
Combine flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the ingredients look like bread crumbs with larger butter pieces remaining.
With the machine running, add ice water through the feed tube (if your machine doesn't have a feed tube, it is ok to open and add water slowly as you work the dough). Pulse for about 20-30 seconds but no longer.
Tip the dough out of the bowl onto a clean surface. Gently shape the dough into a flat disk. Wrap the disk in plastic wrap and refrigerate for 1 hour or overnight.
Let the dough warm up a bit before rolling it out.
After resting the dough for the allotted time, roll the dough out to about 1/8 inch.
Place the egg tart mold around the dough and cut around the dough to fit the the dough to the mold.
Press the dough gently into the molds. Preheat oven to 450 F.
Now onto the egg filling ...
2/3 cups white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk
In a medium sauce pan, combine sugar with water. Bring this mixture to a boil and wait until the sugar has dissolved in the water. Allow this sugar mixture to cool.
Whisk egg into sugar mixture until combined. Lastly, add evaporated milk and vanilla.
Fill this mixture into the prepared tart shell. You can fill this pretty much up to the brim as it will not expand too much.
Carefully load the filled shells in the oven and bake for 12-15 mins, until the egg custard is set. Note: During the baking process, it is normal if the egg custard puffs up. The custard will be flat once it cools.