Prep 2 hrs
Cook 45 mins
A sweet, smooth, egg-tasting custard in a light, flaky pastry. Taken from the cookbook, "Company's Coming: Weekend Cooking". Prep time includes chill time.
- 236.59 ml all-purpose flour
- 59.14 ml cold lard, cut into 4 pieces
- 29.58 ml cold hard margarine or 29.58 ml butter
- 1 large egg yolk
- 14.79 ml ice water
- 59.14 ml granulated sugar
- 7.39 ml custard powder
- 78.07 ml water
- 36.97 ml half-and-half cream
- 0.06 ml yellow food coloring (optional)
- 2 large eggs
- Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
- Beat egg yolk and ice water in small cup with fork.
- Remove food processor cover and pour water mixture over flour mixture.
- Secure cover; process with on/off motion several times until mixture comes together.
- Turn out onto lightly floured surface.
- Shape into ball then flatten into disc shape.
- Wrap in plastic wrap.
- Chill at least 1 hour.
- Roll out pastry on lightly floured surface to 1/4 inch thickness.
- Cut into 3 1/2 inch circles with floured cutter.
- Line tart or muffin pan with circles.
- Custard: Stir sugar and custard powder in small saucepan.
- Slowly add water until smooth.
- Heat and stir on medium until just starting to boil and sugar is dissolved.
- Pour into small bowl.
- Cool, stirring several times.
- Stir in cream and food colouring.
- Beat each egg individually in a small cup with fork.
- Stir into custard mixture, 1 at a time.
- Fill tart shells to within 1/4 inch of top.
- Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
- Let stand in pan for 10 minutes before removing tarts.
- Serve warm.