Method for Pastry:
1. Mix together the confectioners' sugar, flour and butter with a fork until it forms crumbs. Then stir in the beaten egg and vanilla extract until the mixture forms a dough mixture. (The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.)
2. Shape the dough into 1 ½ inch balls, and press the balls into tart moulds. Press 2 fingers to shape the dough edge into an A shape.
3. Preheat the oven to 450˚F (230˚C).
Method for filling:
4. In a saucepan bring to the boil the white sugar and water until the sugar is dissolved, then remove from heat and cool.
5. Strain the eggs through a sieve, and whisk into the sugar mixture.
6. Stir in the evaporated milk and vanilla extract. Then strain the filling through a sieve, and fill the tart shells.
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
FOOTNOTE:
Whole milk will work as a substitute for evaporated milk.