Https://youtu.be/v0Q1T6bQ_88
To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender.
Add the yolk and mix until it comes together and forms a ball.
Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes.
To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool.
In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine.
To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar.
Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm).
Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2-inches (7 cm) tart mold and cookie cutter.
Gently press each cut-out into the tart molds.
Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up.
Pour the custard filling into the tart shell. Fill each up to 75%.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds.
Remove tartlets from the shells once cool. Enjoy!
