Prepare dough in a bowl by blending Chebe mix and sugar. With a fork blend in the eggs, milk and butter. Continue mixing with the fork for a minute then use your hands to blend it all together. The dough should be smooth and homogenous. This will yield about 420g (almost 15 oz) of dough.
Reduce oven to 300F. Place tarts in the oven for 5 to 10 minutes.
You can thicken the custard a little by adding diluted corn starch (mix 1 tsp water and ½ tsp corn starch) slowly while stirring the custard over the stove.
Store in an air-tight container in the refrigerator for a couple of days.
Store in an air-tight container in the freezer for a couple of weeks.