First, I'm going to make tartzine pie dough. Sift the flour and add sugar and salt

Mix lightly and add cold butter.

Mix together the flour and chop the butter into small pieces.

When butter is the size of a bean, add cold water and knead it so that no powder is visible.

Place dough in plastic bag and rest in refrigerator for more than 30 minutes.

Please prepare the filling while the tart paper is resting. Place sugar, starch, and milk in a saucepan, then heat over medium-low heat until the edges of the saucepan simmer slightly.

After cooling down the filling, divide the egg yolk into two or three times and mix it so that it doesn't clump together

Add vanilla extract and mix well.

Filter out the finished filling with a fine sieve and prepare it to be smooth.

Spread lightly over the rest of the dough with flour.

Fold it three times, then spread it again, fold it three times, and spread it again. Please do this process of making tart paper's texture more than 5 times.

Roll the dough long, wrap it in plastic wrap, and place in the refrigerator for 30 minutes.

Divide the dough into 12 pieces and place in a muffin mold.

Make the dough in a muffin mold into a round, flat shape. It's good to make the dough thin.

Pour the fillings into the tart paper until they are 80 to 90 percent full.

Bake in preheated oven at 180 degrees for 35 minutes.
Another method is to bake at 200 degrees for 10 minutes and then at 180 degrees for an additional 15 minutes.
It's good to adjust the time according to the oven specifications and preferences.

It's complete to make a delicious egg tart without whipped cream.