Warm Golden Custard Tarts

A Hong Kong jewel!!  PASTRY  3/4 cup all-purpose flour 1 TB sugar 1/8 tsp salt  5 TB unsalted butter, chilled, cut up 2-3 TB ice water  GLAZE  1 egg, beaten  CUSTARD  2 egg yolks 3 TB sugar 3/4 tsp cornstarch 1/2 cup whipping cream 6 drops yellow food coloring, if desired*  In med bowl, stir together flour, 1 TB sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water, if necesssary. Shape into thin flat round, cover. Refrigerate at least 30 minutes. On lightly floured surface, roll dough to 1/8-inch thickness. Using 3-inch cutter, cut dough into 12 rounds, re-rolling dough scraps as necessary. Press dough into 12 (2 1/4-inch) tart pans, trimming pastry as necessary. Refrigerate 20 minutes or until firm.  Meanwhile, heat oven to 400 degrees. Place tart pans on baking sheet; line tart shells with foil and pie weights or dry beans. Bake 10 min; remove foil. Bake an additional 3 min or until pastry is lightly browned. Remove from oven, reduce oven temp to 325 degrees. Cool tart shells on wire rack 10 min or until room temp.  Meanwhile, in med bowl, whisk egg yolks, 3 TB sugar and cornstarch until smooth. Whisk in cream and food coloring just until blended. Strain through fine strainer, let stand 15 min. Remove any excess bubbles and foam. Gently pour egg mixture into cooled tart shells. Bake 12-15 min or until custard is just set. Cool on wire rack 15-20 min; serve warm. (Tarts can be made up to 1 day ahead. Cover and refrigerate. To warm, heat tarts in 325 degrees for 3-5 min or until warm.) TIP* The custard tarts in Hong Kong are bright yellow in color. During the summer months, it's sometimes possible to get free-range, organic eggs with yolks that are often bright yellow-orange. Otherwise, food coloring helps create that color,but it's not necessary. YIELD: 12 (2 1/4-inch) tarts (Source: Cooking Club of America)