Start by making the pastry.
Seive the flour into an ANTA salad bowl, chop the butter in to cubes before rubbing it into the flour combining it to form light breadcrumbs. Short pastry shouldn't be handled too much so take lots of care not to over work the dough. Add the ice cold water and lightly form a ball.
Roll the pastry out and line your tart tins. This quantity will make 12 small tarts and 4 or 5 larger ones. Once you have done this, place the tarts in the fridge for 15 minutes then preheat the oven to 180°C, gas mark 4.
Once chilled, remove the tart cases and blind bake with baking beans for 10 minutes. Whilst baking start to make the custard by warming the milk in a small pan. Then in a bowl beat the egg yolks and sugar until pale and creamy. Pour the warm milk onto the egg mixture, stirring well to combine.
