Prepare the cookie dough as per the chewy cookie package instructions and chill for 1 hour in the fridge.
Preheat your oven to 160°C and grease a mini cupcake tray.
Roll the dough 3.5mm thick between two pieces of parchment paper and use a flower cookie cutter to cut out shapes.
Place the cookie discs in the mini cupcake pan, pressing them into the base and sides to create mini tart shells. Bake for 10 minutes, then set aside to cool.
In the meantime, place the custard powder and a little of the milk in a saucepan and whisk until there are no lumps. Add in the rest of the milk along with the sugar and whisk continuously until the custard thickens to a pudding-like consistency. Turn off the heat and stir in the rose water.
Pour the custard filling into the cooled tart shells and wait about 10 minutes for it to set before serving.
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