Egg tart Chinese style

For the pastry:
2 cups flour
125 g butter
1/2 cup icing sugar
1/2 egg yolk
30 ml milk
vanilla essence

Cream butter with icing sugar. Add egg yolk, milk and vanilla essence. Add flour. Line cups (cup cake size) with dough.

For the egg filling:
4 x size 7 (biggish) eggs
1 cup sugar
slightly under 2 cups boiling water
300 ml unsweetened evaporated milk
few drops vanilla essence

Melt sugar with water. Whisk egg with milk. Add syrup, then strain. Pour egg mixture into pastry moulds.

Bake immediately in preheated oven at about 180 deg. C. for 35 mins.