In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until a dough forms. Do not overmix. Wrap and chill for 30 minutes.

Roll out the dough and cut into 12 circles. Press each circle into a tart mold, ensuring the sides are even.

In a separate bowl, dissolve the sugar in hot water. Let the sugar syrup cool slightly.

In a medium bowl, whisk together the lightly beaten eggs, evaporated milk, and vanilla extract.

Slowly pour the cooled sugar syrup into the egg mixture while whisking constantly to prevent scrambling.

Strain the custard mixture through a fine-mesh sieve twice for a silky smooth texture.

Preheat oven to 400°F (200°C). Place the tart shells on a baking sheet.

Carefully pour the strained custard mixture into each tart shell, filling them about 90% full.

Bake for 15-20 minutes, or until the crust is golden brown and the custard is just set with a slight wobble in the center.

Let the egg tarts cool in the molds for a few minutes before carefully removing them.

Serve warm or at room temperature. They are best enjoyed the day they are made.