In a sauce pan using medium heat dissolve sugar together with water. Remove from heat and cool the syrup.

Whisk the eggs into the sugar syrup. Add in evaporated milk and vanilla. Strain the mixture and leave aside.

For the water dough, mix egg and water into flour to form a water dough. If dough is too soft, add in extra flour. Form into a square, wrap in cling film, and keep in the fridge for 20-30 min.

For the oil dough, using a pastry cutter, rub the butter into the flour to form an oil dough. Flatten into a square and refrigerate for about 20-30 min.

Remove the water dough from the fridge, roll out into a rectangle twice the size of the oil dough. Place the oil dough on top of the water dough. Fold the sides of the water dough over the oil dough like folding a letter. Then roll it into a rectangle again. Repeat the folding and rolling into a rectangle 3 times. Keep the ready dough in the fridge if it starts to soften.

On a lightly floured surface, roll the dough out to a ½ cm thickness. Cut out discs using a round cutter that are slightly larger than your tart mould. Chill for 10 min before baking.

Fill each prepared tart shell ¾ of the way up with egg custard. Bake at 180 C for 30-40 min. Baking times depend on the size and depth of the tarts.

Tarts are best eaten hot from the oven. Unfinished tarts can be heated again in the oven for a few min to retain the flakiness.