Rich Egg Custard Tarts

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READY IN: 2hrs 45mins
YIELD: 6-9 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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