Custard and Almond Portuguese Egg Tart with Custard Filling

Method

1. Mix almond extract into the custard mixture before baking.
2. Mix flour, salt, and cold butter, then add ice water to form a dough. Chill for 30 minutes.
3. Roll out the dough, cut into tart shells, and bake at 180°C (350°F) for 10 minutes.
4. Whisk eggs, milk, sugar, and vanilla, then pour into the tart shells.
5. Bake for 15-20 minutes until the custard is set and golden.