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custard Tarts 3 Cups All-purpose Flour
1 Teaspoon Salt
1 Cup Vegetable Shortening Or Lard
4 To 6 Tablespoons Hot Tap Water
3 Eggs
1/3 Cup Granulated Sugar
1 1/2 Cups Milk combine Flour And 1/2 Teaspoon Of The Salt In Mixing Bowl. Cut In Shortening Until Mixture Resembles Bread Crumbs. Mix In Enough Water To Form A Dough That Sticks Together. Shape Dough Into Ball. Cut In Half. Roll Out Each Half On Lightly Floured Surface Until 1/8-inch Thick. Cut 12 Circles From Each Half Using Fluted Cookie Cutter 3 Inches In Diameter. Fit Pastry Circles Into Greased Muffin Cups, Pressing Sides So They Reach Rims. beat Eggs With Whisk. Stir In Sugar And Remaining 1/2 Teaspoon Salt. Gradually Blend In Milk. Spoon About 2 Tablespoons Egg Mixture Into Each Pastry. Bake In Preheated 350 Degree F Oven Until Knife Inserted In Center Of Custards Comes Out Clean, 25 To 30 Minutes. remove Tarts From Pans. Cool On Wire Racks. makes 24. |
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