Place flour, icing sugar and butter in processor and mix until mixture is fine and crumbly. Roll out and line twelve 10 cm tart tons and refrigerate for 20 minutes. Preheat oven at 180c place tarts tins on a tray and bake for 15 to 20 minutes or lightly golden and cool. To make filling:combine eggs, essence, and milk and whisk add sugar till dissolved . Pour mixture into pastry cases and bake for 25 minutes at 150c.
INFO & TIPS
Do not over cook the tarts as eggs in filling will curd.