• Preheat oven at 200C.

Make the skin

• Sift the flours into a food processor.
• Add the cold butter and sugar into the food processor and process until they look like bread crumbs (less than 30 seconds)
• Add the vanilla essence and egg, bring the mixture into a dough.
• Refrigerate for about 20 minutes.

Make the custard

• Place all the ingredients into a bowl and stir till mixed. Don't beat! Minimize movement!
• Sift the mixture 3 times, and ensure the sugar is dissolved.

Bake

• Divide the dough into 20 and roll out each to 1/4 cm thick.
• Place over the mold. Cut off the excess pastry that spreads over the mold.
• Pour the custard mixture into each to about 85% full.
• Bake at a low shelf in the oven for 15 minutes.
• When the custard starts to rise a little, lower the heat to 180C and bake for another 2 minutes.
• Keep the tarts in the oven for another 15 minutes while having the oven door ajared.
• Remove immediate and serve.