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Tarts, Custard (D)
Yield: 14

Pastry Dough:
1-3/4 cups flour
1/2 cup solid vegetable shortening, chilled
1/4 cup butter, chilled
1 egg
2 tablespoons ice water
1 teaspoon vanilla extract

2/3 cup water
2/3 cup sugar
4 eggs
1/3 cup evaporated milk
1/2 teaspoon vanilla extract

Make Dough:
Place flour in a food processor. Cut shortening and butter into 1/2" chunks and distribute over flour. Process with on-off bursts until fat particles are the size of peas. Add egg, ice water, and vanilla. Process until mixture just begins to form a ball. Do not process completely to the ball stage, and don't worry if dough has shortening streaks in it.

Remove dough, shape into a patty 1" thick, and cover with plastic wrap. Chill for at least 1 hour or up to 2 days.

Make Filling:
In a small pan, heat water and sugar until sugar dissolves; let cool. In a bowl, beat eggs slightly. Whisk in sugar-water syrup, evaporated milk, and vanilla extract, blending until smooth.

Preheat oven to 300°F.

On a lightly floured board, roll out pastry to about 1/4" thick. Cut into fourteen 4" circles (reroll scraps and cut again if necessary). Fit circles into 2-1/2" tart pans. Lightly press dough into bottoms and sides of pans; trim edges.

Pour filling into pastry-lined pans to within 1/4" of top. Place filled pans on a baking sheet; bake in preheated oven until a knife inserted in center comes out clean, about 35 minutes. Place pans on rack; let cool for 10 minutes. Remove tarts from pans. Serve warm or at room temperature.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A