Hong Kong style egg tarts

Pulse the flour, powdered sugar and butter in a food processor a few times until the mixture resembles wet sand.

Add one large beaten egg and process until it forms an extremely soft ball of dough.

Wrap in plastic and refrigerate about half an hour.

Whisk the superfine sugar and vanilla into 150 ml of very hot tap water until dissolved.

Whisk two large eggs into 85 ml of evaporated milk, then whisk everything together and strain into a pouring container.

Roll the dough out to six millimeters on a well-floured surface, cut rounds slightly larger than the cup diameter, and press them into the cups and up the sides so the pastry peeks over the edge.

Skim any foam off the egg mixture and fill the shells three quarters to seven eighths full, then set the tin on a rimmed baking sheet.

Bake at 400F for 10 minutes, lower to 350F and bake another 15, until the pastry is golden brown and the filling is set but still very jiggly.

Pop them out once just cool enough to handle and serve warm.