|4 tablespoons||Butter, cut into small pieces|
|2 tablespoons||Whipping cream|
|3 cups||Dried beans, for weighting down pastry shell|
MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the pastry to about ⅛-inch thick and press into 6 small 3-inch tartlet molds. Place a sheet of foil over the sides and surface of the pastry and pour enough dried beans on the foil to weight it down. Bake for about 10-to-12 minutes or until the dough is lightly browned. In a saucepan, boil together the water and sugar for 5 minutes to make a light syrup. Let the syrup cool thoroughly and combine it with the eggs. Pour an equal amount of custard into each pastry shell. Reduce the oven heat to 325F and bake for 15 minutes or until the custard just sets.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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