Ingredients:

Pastry dough:

2 cups of all purpose flour (plus extra for dusting)

115g unsalted butter (room temperature)

¼ cup sugar (40g)

1 large egg

1/8 tsp salt

1/8 tsp vanilla extract

Filling

½ cup (100g) sugar

2/3 cup (150g) water

2 large eggs and 1 large egg yolk

¼ cup plus two tbsps (90g) milk

½ tsp vanilla extract.

Instructions:

1. Pastry dough: sift all purpose flour and sugar, add salt, add room temperature butter, knead.
2. Add one whole egg and vanilla extract. Knead until smooth.
3. Cover with plastic wrap. Put in the fridge for 30 minutes.
4. For the syrup, combine sugar and water, boil for 3 minutes, remove from heat and cool for 10 minutes.
5. For egg mixture, add 2 eggs plus 1 egg yolk, milk, vanilla extract, whisk. Strain egg mixture.
6. Pour the syrup into the egg mixture, whisk until smooth.
7. Coat the tart tins with oil.
8. Roll the dough into a ball, press the shell into the tart tin.
9. Fill each tart shell with the filling.
10. In middle rack, Bake for 15 minutes at 400 ˚F, then 23 minutes at 350 ˚F