3 c All-purpose flour; (750ml)
1 ts Salt; (5ml)
1 c Vegetable shortening or
-lard; (250ml)
4 tb Hot tap water; (60 to 90ml)
-(4 to 6)
3 Eggs
1/3 c Sugar; (80ml)
1 1/2 c Milk; (375ml)
( Everything should be prepared before cooking) 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.
Yields
24 Servings
