Crack 2 egg yolks into a bowl and whisk until smooth and velvety.

Add 200 g heavy cream and 35 g sweetened condensed milk. Mix thoroughly until fully combined.

Strain the custard mixture through a fine sieve to remove any impurities and bubbles. Set aside to rest.

Preheat your oven to 160°C (320°F) for about 5–10 minutes to ensure it reaches the correct temperature.

In a large bowl, mix 50 g softened butter and 40 g powdered sugar until smooth and fully combined.

Add the room-temperature egg in three portions, mixing thoroughly after each addition to ensure a smooth consistency and prevent separation.

Sift in 150 g cake flour. Gently press and fold with a spatula until the flour is fully absorbed and a smooth, non-sticky dough forms.

Roll the dough into small balls (about 3–4 cm in diameter) and place each into a tart mold.

Press from the center outward to form a cup shape, making the thickness even and slightly higher than the mold's edge.

Prick several holes in the base with a fork to prevent bubbling during baking.

Bake in the middle rack at 160°C (320°F) for 15 minutes until the edges are lightly golden. Remove and let cool slightly.

Pour the prepared custard filling into each tart shell until about 80% full to prevent overflow.

Return to the oven and increase the temperature to 180°C (356°F). Bake for 30 minutes until the custard is set and doesn't jiggle when gently shaken.

Let the baked tarts cool on a wire rack to room temperature.

For a firmer and smoother texture, chill in the fridge for 1 hour before serving.