Caramelized Hong Kong Egg Tarts

In a food processor, pulse the flour, powdered sugar, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized pieces remaining.

Add the egg yolk and ice water, then pulse just until the dough comes together. Do not overmix. Wrap in plastic and refrigerate for 30 minutes.

While the dough chills, prepare the custard. Dissolve the sugar in the hot water, then whisk in the eggs, whole milk, evaporated milk, and vanilla until smooth.

Strain the custard through a fine-mesh sieve twice to remove any chalazae or lumps for the silkiest result.

Divide the chilled dough into 12 equal pieces. Press each piece into a standard muffin tin or tart mold, pressing evenly up the sides to create a thin, uniform shell about 1/8 inch thick.

Preheat the oven to 400 degrees F. Fill each pastry shell about three-quarters full with the strained custard.

Bake for 15 to 18 minutes until the custard is puffed slightly and has golden-brown spots on top, but still jiggles in the center when gently shaken.

Let the tarts cool in the pan for 5 minutes, then carefully remove and serve warm or at room temperature.