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Cut butter into small cubes.
Sift plain flour together with icing sugar and corn flour. Mix the flour mixture with butter and margarine using hands and rub until it forms like breadcrumbs.
Then add in egg yolk and vanilla essence. Mix until dough is smooth, do not over mixed. Let it rest in the fridge for about 30 minutes.
Using muffin moulds (my moulds are 6.5cm width and 3.5cm height), place about 34gm of dough into the mould and use thumb to press evenly.
Use a fork to make some holes in the bottom. Repeat until all are done.
Bake in a preheated oven at 160dC for about 10 minutes. Then remove from oven, set aside.
Combine hot water and sugar, stir until sugar dissolved. Cool to room temperature.
Then add milk to syrup. Whisk eggs and add into mixture, follow by vanilla essence.
Sieve the mixture twice and then pour 90% full into baked tart pastry.
Bake in preheated oven at 150d C for about 25 minutes or until the egg fillings are set and cooked. Or when a toothpick inserted into the egg filling and it stands upright.
Enjoy them warm with coffee or tea.