Cantonese egg tarts { 蛋挞 }

Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.
 
Cantonese Egg Tart { 蛋挞 }
For the tart shells, recipe from Anncoo Journal

125g Cold butter - cut to cubes

120g Icing sugar, sifted

1 Egg

1/4 tsp vanilla extract

320g Plain flour - sifted

• Cream butter and icing until light and fluffy. Add in egg and mix well.
• Pour in flour and mix for few seconds, stop machine.
• Use a rubber spatula to fold the flour mixture into a soft dough.
• Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
• Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
• Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
• Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water

150g sugar

5 eggs

250g fresh milk

1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.