SHORTCRUST PASTRY DOUGH
* Lard or a good cooking fat makes the shortest pastry. Butter gives the best favour. A mixture of half lard and half butter or margarine is the best for general purpaoses.
Instructions for 8" pastry case.
Weigh or measure the ingredients carefully and sift the flour and salt together, allowing ½ - 1 level teaspoon to 8 ounces flour. Cut the fat in small pieces and rub into the flour, using the tips of the fingers only.
Rub unitl the mixture looks like fine breadcrumbs.
Use a knife for mixing , and mix to a stiff dough (1½ to 2 tablespoons).
Too uch water and too soft a pastry means that it will be tough and hard when baked. Do not knead the pastry, as this also tends to make it tough.
Flour the pastry board very lightly and roll the pastry with light quick rolls.
It is always a good plan to leave the pastry to stand in a cool place for ¼ to ½ hour before baking as this helps to reduce any toughness due to overhanding. Standing before baking also helps to reduce the shrinkage.
Bake in a hot oven; a low temperature makes the pastry hard. Temperature 400 F.
METHOD FOR EGG CUSTARD
Beat the eggs, salt, and sugar enough to mix well.
Heat the milk. Pour the hot (not boiling) milk onto the eggs and stir well.
Add flavouring to taste using vanilla essence.
While the custard is still hot, pour it into the case (which as been baked blind). Grate a little nutmeg on top and bake in a hot oven until the custard is set. (40 mins).
The mixture may also be used for small tarts and cooked for 20 minutes.
Recipe by: Penguin Cookery Book, Bee Nilson Posted to TNT - Prodigy's Recipe Exchange Newsletter by Eidasit@... on Mar 17, 1997
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