Hong Kong Style Egg Tarts

Puff pastry:
1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/8" thick.
Cut into 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.

Egg filling:
1/3 c. sugar
3/4 c. water
5 eggs, beaten
1 tsp vanilla extract
1/2 c. canned evaporated milk

Preheat oven to 400.
Boil water and sugar until sugar dissolves. Cool completely.
While the water/sugar mixture cools, place 12 circles of puff pastry dough into 12 muffin cups.
Once water/sugar mixture is cool, add eggs, vanilla and evaporated milk and stir well.
Pour egg mixture into pastry shells.
Bake about 30 min at 400 (or until crust is brown).
Cool about 10 min in muffin pan. Remove tarts from pan and cool completely on a wire rack. Serve chilled or at room temp. Refrigerate any leftovers.

TIP: If you don't have evaporated milk, try whole milk, or 1/3 c. powdered milk mixed with enough water to make 1/2 c.
TIP: Pre-made puff pasty or pie crust can be used instead of making the puff pastry.