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By French Tart on October 11, 2009
"A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable..."
Ingredients: egg yolks, eggs, fat...
Prep Time: 30 mins
Total Time: 1 hrs 30 mins