Pie Crust:
1. Sift together flour and salt in a large bowl.
2. Using a pastry blender or two knives, cut the butter and shortening into the flour until mixture resembles coarse breadcrumbs.
3. Sprinkle water gradually over the mixture, gathering the crumbs together until they form a ball.
4. Sprinkle flour on wax paper and wrap the gathered crumbs in the paper.
5. Chill in a refrigerator for 30 minutes.
6. Divide the pie dough into 8 equal portions.
7. Sprinkle flour onto a smooth work surface.
8. Roll out each portion of the dough until it is 3mm (1/8) thick and forms a circle.
9. Press each portion of the dough onto the sides and bottoms of the custard cup.
10. Make sure no air is trapped between the dough and each cup.
11. Preheat the turbo broiler for 5 minutes for 425°F / 218°C.
12. In a large mixing bowl, beat together: egg, sugar, salt, milk and vanilla essence.
13. Strain and pour into each pie-crust.
14. Bake in the preheated turbo broiler for 30 minutes, or until a knife inserted into the center of each tart comes out clean.