Custard Tarts

Mix the flour and salt together in a large bowl, then cut in the vegetable shortening using a pastry cutter or fork until the mixture resembles coarse breadcrumbs.

Add hot tap water a little at a time, stirring gently until the dough just comes together; add only enough water to bind the ingredients without making the dough sticky.

Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth, then divide into 4 equal portions and shape into balls.

Roll each dough ball into a thin circle and press gently into individual tart molds or a muffin tin, ensuring the pastry lines the bottom and sides evenly.

Preheat the oven to 190°C (375°F) while preparing the custard filling.

Crack the eggs into a bowl and whisk together with the sugar until well combined and pale, then gradually stir in the milk until the mixture is smooth.

Strain the custard mixture through a fine sieve to ensure a silky texture, then divide evenly among the pastry-lined tart shells.

Bake in the preheated oven for 20 to 25 minutes until the custard is set but still slightly jiggly in the center and the pastry is golden brown.

Remove from the oven and allow the tarts to cool in the molds for 5 minutes before turning out onto a wire rack to cool further.