Sift the cake flour into a bowl, then add sugar and salt.

Add cold butter cut into 1cm cubes to the mixture.

Use a scraper to chop and mix the butter into the flour until it resembles pea-sized crumbs.

Create a well in the center and pour in the egg yolk mixed with cold water.

Gently knead the dough until it just comes together. Do not over-knead.

Wrap the dough and refrigerate for 1 hour.

Heat milk and heavy cream in a saucepan until just warm.

In a separate bowl, whisk egg yolks and sugar until combined.

Gradually add the warm milk and cream mixture to the egg yolks while whisking.

Strain the filling mixture through a sieve 1-2 times.

Roll out the dough to 0.3cm thickness and cut into 9cm circles.

Press the dough circles into tart molds and prick the base with a fork.

Fill the tart shells with the prepared filling up to 90%.

Bake in a preheated oven at 190°C for 20-25 minutes.