Langkasoy Tarts

I got this recipe from my undergrad (nutrition and dietetic) days. It's a really delicious recipe with its not-too-sweet filling and flaky crust. But you just have to be careful not to over-knead the dough or else the crust will be rubbery. Ideally, it should be flaky.

Filling:
1/2 cup + 2 tbsps. brown sugar
3 tbsps. water
1/3 cup chopped langka
1/4 cup butter
1/4 cup + 2 tbsps. condensed milk
1 tbsp. all-purpose flour dissolved in
2 tbsps. water
3 eggyolks
1/3 cup chopped cashew nuts

Crust:
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup shortening
1/4 cup butter
1/4 cup milk

Boil water, sugar, water, langka and butter. Add milk. Boil until thick. Add dissolved flour, eggyolks and cashew nuts. Cook until of spreading consistency. Cool.

In a bowl, sift together flour, sugar and salt. Cut shortening and butter until mealy. Add enough milk to bind the dough. If dough is dry, add some water.

Divide dough into balls then pass to fit sides and bottom of the tart molds. pre-bake at 375 deg F for 5-10 minutes. Put 2 teaspoons of filling on every crust. Return to oven and bake until set.

Cool then wrap in cellophane.