In a large bowl, cream softened unsalted butter and caster sugar (for pastry) until light and fluffy.
Add egg yolk and milk to the butter mixture, mix well.
Sift in the all-purpose flour, then mix until a soft dough forms. Do not overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
In a separate bowl, dissolve caster sugar (for custard) in hot water. Let it cool slightly.
In another bowl, whisk eggs (for custard) until combined. Gradually add the sugar-water mixture and evaporated milk to the whisked eggs, stirring constantly. Add vanilla extract if using.
Strain the custard mixture through a fine-mesh sieve twice to ensure a smooth texture. Set aside.
Preheat oven to 200°C (390°F).
Roll out the chilled dough to about 3mm thickness on a lightly floured surface.
Use a round cookie cutter or a glass rim to cut out circles slightly larger than your tart molds.
Gently press each dough circle into the tart molds, shaping it to fit snugly. Trim any excess dough.
Pour the strained custard filling into each pastry shell, filling about 80% full.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the center.
Remove from oven and let cool slightly before unmolding. Serve warm or at room temperature.
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