This recipe makes about 2 dozen.
Ingredients
All Ingredients should be prepared before you start cooking this will save
time and make cooking the dish easier and more enjoyable.
• 3 cups (750ml) all-purpose flour
• 1 teaspoon (5ml) salt
• 1 cup (250ml) vegetable shortening or lard
• 4 to 6 tablespoons (60 to 90ml) hot tap water
• 3 eggs
• 1/3 cup (80ml) sugar
• 1 1/2 cups (375ml) milk
Directions
1. Combine flour and 1/2 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 1/8 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 1/2 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.
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