Hong Kong Flaky Butter Egg Tarts (16 Pieces)

Mix 250g flour with 1/8 tsp salt; add 170g cubed butter and rub lightly, leaving pea-sized butter pieces.

Bring together with 30ml cold water; add up to 15ml more only if too dry, wrap and chill 20 minutes.

Roll to about 15×38cm, fold in thirds, turn 90 degrees, roll and fold in thirds again, then wrap and chill one hour.

Dissolve 100g sugar in 240ml hot water and cool. Whisk 120ml evaporated milk, three eggs and 1 tsp vanilla; add cool syrup and strain through a fine sieve.

Preheat oven to 190°C, roll pastry 5mm thick, cut sixteen circles 10cm across and press into small tart molds.

Fill each tart shell about three-quarters full with custard, then carefully transfer immediately to the preheated oven.

Immediately reduce oven to 180°C and bake 26–29 minutes; ensure custard is set and reaches 71°C at its center, baking longer if needed.

Cool at least ten minutes before removing molds. Refrigerate leftovers at 4°C or below within two hours and use within three days.