Yield: 24 Servings
|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)|
|⅓ cup||Sugar; (80ml)|
|1½ cup||Milk; (375ml)|
( Everything should be prepared before cooking) 1.Combine flour and ½ 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 ⅛ inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.
3.Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
4.Beat eggs. Stir in sugar and remaining ½ teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.
5.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.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998