Pastry
1) Beat butter and icing sugar with medium speed in a mixer until creamy.
2) Add in the egg yolks and mix well.
3) Meanwhile, sieve plain flour and custard powder.
4) Pour in the sieved flour and custard powder into the mixer and mix with low speed until lumpy.
5) Cover the dough with plastic food film wrap and allow it to rest in the fridge for half an hour.

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6) Stir and dissolve fine sugar in boiling water with a whisk. Leave aside for cooling.
7) Preheat the oven to 190 degree Celsius.

8) Meanwhile, remove dough from fridge. Press dough into disposable aluminium pastry cup.

[Tip: Ensure that the bottom is firmly pressed down before doing the sides. Poke holes on the pastry with a fork.]
9) Bake for 15 minutes.

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Filling
10) While the pastry is baking in the oven, beat the eggs with a mixer at low speed.
11) Mix in condensed milk, carnation milk and vanilla essence.
12) Pour in the sugar solution and continue to mix well.
13) Strain the mixture twice.
14) Pour custard mixture into newly baked pastry. Bake for 20 minutes.