Custard Tarts
By: Anonymous
Published: Thursday, February 11, 2010 - 10:52pm

Ingredients




3 cups All-purpose flour, (750ml)
1 teaspoon Salt, (5ml)
1 cup Vegetable shortening or lard, (250ml)
4 tablespoons Hot tap water, (60 to 90ml) (4 to 6)
3 Eggs
cup Sugar, (80ml)
cup Milk, (375ml)

Preparation

1 ( Everything should be prepared before cooking) 1.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. 2 Roll out each half on lightly floured surface until 1/8 inch (0.5cm) 3 Thick. Cut 12 circles from each half 3 inches (8cm) in diameter. 4 Fit pastry circles into greased muffin cups, pressing sides so they reach rims. 5 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. 6 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.