VANILLA TARTS

Ingredients :
(Recipe adapted from here)

Pâte Brisée
80g       All purpose flour
¼ tsp    Salt  
¼ tsp    Sugar  
60g       Unsalted butter, cold, cut into small cubes  
1-2tbsp Ice water

Rum –Vanilla filling
100g    Sugar  
17g      Cornstarch
⅛tsp    Salt
½bean Vanilla bean
280ml  Whole milk  
2          Egg yolks
1tbsp   Dark rum (I omitted this)  
2tbsp   Unsalted butter, soft

Makes Pâte Brisée:

Put all the ingredients, except cold water in a bowl of small food processor and process until the mixture resemble fine breadcrumbs. Pour the ice water into the bowl and process until the dough just hold together. Use your hand to gather the dough into a ball.

Cover with plastic warp and refrigerate until firm (1hour -1day). When the dough is ready, preheat the oven to 180°C Butter the pan.

Roll the dough into preferred size (depend on the pan that you use), and fit the dough into the pan.

Pierce the bottom with fork and refrigerate for 30 minutes. Line the shell with aluminium foil and fill with Baking beans. Bake until the edge begin to golden 15-18 minutes. Remove the weights and foil, bake until the crust is golden brown 12-15 minutes more, let cool completely on the wire rack.
Make Rum – Vanilla filling:

Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk  in milk and vanilla seed, and cook over medium-high heat, stirring constantly, until bubbling and thick.
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow , steady stream, whisk until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it return to boil 1-2 minutes.

Pour mixture through a fine sieve into a large bowl, and stir in 1tbsp of dark rum. Add butter, whisk until butter melts. Let cool, whisking occasionally about 10 minutes.

Pour custard into crust. Press plastic warp directly on the surface of custard. Refrigerate until custard filling is firm, 4 hours or 1 day.