- Prepare dough: Place flour in a food processor. Cut shortening and butter into 1/2-inch
chunks and distribute over flour. Process with on-off bursts until fat particles are the
size of peas. Add egg, ice water, and vanilla. Process until mixture just begins to form a
ball. (Do not process completely to the ball stage, and don't worry if dough has shorten-
ing streaks in it.) Remove dough, shape into a patty 1 inch thick, and cover with plastic
wrap. Chill for at least 1 hour or up to 2 days.
- Prepare filling: In a small pan, heat water and sugar until sugar dissolves; let cool.
In a bowl, beat eggs slightly. Whisk in sugar-water syrup, evaporated milk, and vanilla
extract, blending until smooth.
- Preheat oven to 300oF. On a lightly floured board, roll out pastry to about
1/4 inch thick. Cut into fourteen 4-inch circles (reroll scraps and cut again if
necessary). Fit circles into 2 1/2-inch tart pans. Lightly press dough into bottoms and
sides of pans; trim edges.
- Pour filling into pastry-lined pans to within 1/4 inch of top. Place filled pans on a
baking sheet; bake in preheated oven until a knife inserted in center comes out clean,
about 35 minutes. Place pans on rack; let cool for 10 minutes. Remove tarts from pans.
Serve warm or at room temperature.