Brunei - Custard Tarts

Custard Tarts

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

-       4 to 6 tablespoons (60 to 90ml) hot tap water

-       3 eggs

-       1/3 cup (80ml) sugar

-       1 1/2 cups (375ml) milk

Directions

-       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.

-       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.

-       Fit pastry circles into greased muffin cups, pressing sides so they reach rims.

-       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.

-       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.