Chinese Egg Custard Tarts

Shift the flour into a large bowl.

Work with butter into the flour with your finger tips, until the mixture has the appearance of coarse breadcrumbs.

Continue kneading by adding the hot water in badges.

Roll the dough into a large ball, cover with wax paper and refrigerate.

In the meanwhile prepare filling. Lightly beat the eggs, taking care not to produce any air bubbles.

Stir in the milk and the sugar.

Add the yellow food color (optional).

On a lightly floured surface, roll out the dough until it is thin.

Use a pastry cutter to cut out circles.

Fit the circles into the tart shells.

Pour the filling into the shells.

Bake until the custard is cooked and a knife inserted in the middle comes out clean, about 35 minutes.

Let it cool before serving.