Pandan Cream Custard Tarts

Pastry Shell

1 Cup Plain Flour
100g Butter, chilled, chopped
1/4  Cup Caster sugar
1-2 Tablespoons Chilled Water

Custard

1/3 Cup White Sugar

2 Tablespoons Corn Flour

1 Tablespoon Plain Flour
1 1/4 Cup Milk
2 Eggs Yolk, beaten
1/2 Teaspoon Pandan extract or Vanilla extract
1 Pinch salt

Custard Filling for tarts

1.In a small saucepan, combine sugar,corn flour, plain flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly.

2.Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add pandan/vanilla extract. Cover and chill in refrigerator until ready for use.

Pastry for the Tarts Shell

1.Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.

2.Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in cling film  and refrigerate for 30 minutes.
3. Roll out the dough on a lightly floured surface to a 3mm-thick disc. Line an 3cm deep, 8cm round (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest. Do not throw away any excess pastry. Roll them and cut them with cookie cutter. Bake them at 180C until golden brown. 
4. Preheat oven at 180C. 
5. Cover tarts shell bases with baking paper and fill with pastry weights or rice. Place on a baking tray and bake in oven for 10 minutes at 180C. Remove the paper and pastry weights or rice and bake a further 10 minutes or until golden. Set aside to cool slightly.

5.Fill each baked tart shells with cream filling using a piping bag (or a ziplock bag).