For the pastry dough:

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add the butter and blend until the mixture is crumbly.
3. Start with 3 tablespoons ice water and mix until a soft dough begins to form.  If it still seems a bit dry, add another tablespoon of water.
4. Once a soft, pliable dough has formed, wrap in cling film and refrigerate for at least 30 minutes while preparing the custard.  You can also make the dough a day ahead.

For the custard:

1. Preheat oven to 400 degrees F.
2. In medium bowl, whisk together hot water and sugar, until the sugar has dissolved.  Set aside and allow the syrup to cool to room temp while you prepare the eggs.
3. In a separate bowl, beat the eggs well.  Add vanilla bean and evaporated milk.  Whisk again until blended.
4. Add the syrup that has now cooled to the egg mixture, whisking as you pour.
5. Strain the egg mixture into a jug (using a jug instead of a bowl will make it easier to pour the custard into the tart shells later).

Assembly:

1. On a lightly floured surface, roll out the pastry dough until ¼-inch thick.  Cut out the rounds to fit your tart pan.  Make sure to line the tart molds with parchment paper then place the dough rounds into the molds.
2. Pour the custard into each tart shell and bake for 15-20 minutes depending on your oven range.  The custard should be golden around the edge and set in the center when you try to jiggle it.
3. Remove and let cool slightly before carefully removing them from the pan.
4. Let cool before serving.  Enjoy!