Egg Custard Tarts
Ingredients
- 3 cup all-purpose flour, (750ml)
- 1 teaspoon salt, (5ml)
- 1 cup vegetable shortening or lard, (250ml)
- 4 tablespoon hot tap water (4-6 tablespoons), (60 to 90ml)
- 3 eggs
- 1/3 cup sugar, (80ml)
- 1 1/2 cup milk, (375ml)
Instructions
Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims. Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry. Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.