Ingredients
- 1 1/4 cups all-purpose flour
- 3 1/2 teaspoons powdered sugar
- 1/4 teaspoon salt
- 11 tablespoons unsalted butter cold and cubed
- 3 1/2 ounces sour cream plus additional if needed
- 4 egg yolks
- 1/2 cup evaporated milk
- 1/4 cup condensed milk
- 3/4 teaspoon vanilla extract
Instructions
- In a food processor, combine the flour, powdered sugar, salt, and butter. Pulse the mixture until it is crumbly and the butter pieces are slightly bigger than the size of a pea.
- Transfer the mixture to a bowl, then add the sour cream and gently fold it in by hand. If the dough is dry, add 1 tablespoon more of sour cream at a time until it comes together. Use your hands to gently work the dough into a ball.
- Refrigerate the dough for 10 minutes, then place it between two pieces of parchment paper and roll it into a ¼- to ½-inch-thick square.
- Fold the dough into thirds by first folding the left side a third of the way over, and then folding the right side over the left side. Cover and freeze dough for 10 minutes.
- Remove the dough from the freezer and turn it so the long side is facing you. Roll it out to a ¼- to ½-inch-thick square again, then fold it into thirds the same way. Return to the freezer for 15 minutes more.
- Grease a standard metal muffin pan (you can also use silicone muffin molds for a softer crust). Roll out the dough once more to ¼-inch thickness. Use a round cookie cutter to cut out circles from the dough. Press the circles into the mold, creating little cups. Pierce the dough with a fork several times.
- In a bowl, whisk the egg yolks, evaporated milk, condensed milk, and vanilla until smooth.
- Strain the mixture using a fine-mesh sieve to remove any lumps.
- Preheat the oven to 400°F. Pour the custard into the tart shells, filling each about ¾ full.
- Bake for 10 minutes, then reduce the oven to 350°F and bake for 5-10 minutes longer, or until the custard is set in the center and the edges are golden brown.
- Let the tarts cool in the pan for a few minutes before unmolding them and letting them cool for 1-2 hours at room temperature.
