Start by combining the flour and salt in a large mixing bowl. Next, add your softened butter, which should feel like a cool breeze on your fingers. Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.

Once that’s done, add in the cold water and form a dough. Be gentle; overworking it will make the tart tough.

Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. This rest period is crucial; it allows the gluten to relax and results in a flakier crust.

While your dough is chilling, let’s whip up that dreamy filling. In a separate bowl, whisk together your eggs, sugar, and the lemon juice until it's frothy. It should feel light and airy.

Combine the evaporated milk to the egg mixture, then gently stir in the vanilla and almond extracts. For a little extra smoothness, pour in the hot water while continuing to whisk until everything is incorporated.

After the dough has chilled, take it out, and roll it out on a floured surface. You want the dough to be about 1/4 inch thick—perfect for forming your tart shells.

Use a round cutter to cut out circles of dough. You’ll want these to fit snugly into your tart tins.

Place your dough circles into greased tart tins. Gently press down into the corners, making sure there are no air bubbles trapped underneath.

Once all the tins are filled, pour the custard filling carefully into each crust, leaving a little room at the top for expansion.

Preheat your oven to 375°F (190°C). Bake your tarts for about 15 to 20 minutes. The custard should puff up slightly and the tops should develop a light golden color.

Keep an eye on them; you want them just set but not overcooked.

Once done, take the tarts out of the oven and let them cool in the tins for a few minutes. Then, carefully transfer them to a wire rack to cool completely.

They are best enjoyed at room temperature or slightly chilled.