To make the pastry

Preheat oven to 180°C.

Sift dry ingredients together, then rub in the butter into dry ingredients until it is evenly distributed.

Beat the egg and add to the mixture.

Work the egg in by hand until a soft dough is formed.

If dough is too dry add a little chilled water.

Wrap dough in cling-wrap and refrigerate until ready to use.

Roll dough out onto a lightly floured surface to about 2ml thickness.

Line the prepared tart tins with the pastry and press down gently. Make sure you go right into the corners. Trim off the excess dough and refrigerate before baking.

Place sheet of greaseproof paper over the pastry and fill with dried beans/rice and bake until pastry is set and lightly browned.
Plus minus 15 mins.

Remove paper and beans and allow pastry to cool before filling.

To make the filling

Place milk and vanilla in saucepan and bring to the boil.

In a bowl whisk egg yolks, flour and sugar until thick, then add in a little hot milk and whisk and repeat the process.

Return mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon until thickened, then remove from heat.

Cover with cling-wrap while cooling to prevent a skin from forming.

To assemble the tart

Fill pastry case with custard and smooth over the top.