Recipe

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• 1 cup flour
• 1/4 cup sugar
• 3 tbsp butter
• 2 egg yolks
• 2 tbsp water
• 1/2 cup milk
• 1 vanilla bean ( madagascar)
• 1/4 cup sugar
• 1 egg
• 4 egg yolks

• 1 Preheat oven to 400°F.
• 2 The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
• 3 Then add the egg yolks and up to 2 tablespoons of water.
• 4 Mix to make a soft dough.
• 5 Wrap in plastic wrap.
• 6 Put in refrigerator to chill.
• 7 Pour the milk into a heavy-bottomed saucepan.
• 8 Split the vanilla bean lengthwise.
• 9 Scrape out the inner seed mass.
• 10 Add the seed mass and the bean to the milk.
• 11 Heat the milk.
• 12 Bring to a simmer.
• 13 Remove from heat.
• 14 Let the vanilla infuse the milk with flavor.
• 15 In a medium to large bowl, whisk the sugar, egg, and egg yolks.
• 16 Pour the hot milk into the egg mixture and whisk.
• 17 Remove the vanilla bean pod.
• 18 Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
• 19 Place the tart tins on a baking sheet and then fill with the vanilla filling.
• 20 Bake for 25 minutes.
• 21 Enjoy!