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First preheat oven to 200 C / Gas mark 6.
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Meanwhile In a large bowl mix the flour and salt together.
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Now rub in the butter/margarine with a pastry cutter until the mixture resembles coarse crumbs.
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In a small bowl, beat the egg with the cold water.
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Stir the egg mixture into the flour mixture to form a soft dough.
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Wrap with cling film and refrigerate for 30 minutes.
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When ready divide dough in half.
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Roll each half out to 3mm thickness.
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Using an 8.5cm fluted round cutter, cut out 22 rounds.
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Gently press dough into lightly greased 7cm tart tins.
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Next in a saucepan over low heat, stir water and sugar until sugar dissolves.
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Now measure 280ml of the resulting syrup and set aside to cool.
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In a large bowl combine the eggs, evaporated milk and vanilla extract.
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Beat until smooth.
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Strain into reserved syrup and mix well.
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Pour into prepared tart cases.
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Bake in the oven for 20 minutes, or until pastry is golden brown and filling is set.
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