In a mixing bowl, mix together the confectioners sugar and flour.

Mix in butter with a fork until it is in small crumbs.

Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist.

Add more butter if it is too dry, or more flour, if the dough seems greasy.

Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.

Use 2 fingers to shape the edge into an A shape.

Preheat the oven to 450 degrees F or 230 degrees Celcius.

Combine the white sugar and water in a medium saucepan, and bring to a boil.

Cook until the sugar is dissolved, remove from heat and cool to room temperature.

Strain the eggs through a sieve, and whisk into the sugar mixture.

Stir in the evaporated milk and vanilla.

Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.