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.

custard tarts recipe is filed under desserts.
Origin: asian