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Print this Recipe    EGG CUSTARD TARTS

1/2 cup lard, chilled and diced
1/4 cup unsalted butter, chilled and diced
1 egg
1 3/4 cups all-purpose flour
2 tablespoons ice water
1 teaspoon vanilla extract

2/3 cup sugar
2/3 cup boiling water
1/3 cup evaporated milk
4 eggs, lightly beaten
1/2 teaspoon vanilla extract

Place chilled lard, butter, and egg in a food processor. Process
mixture for 4 seconds. Add flour and process until lumps are the
size of peas. Add water and vanilla and process a few seconds
longer (Do not over- process). The mixture should be crumbly.
Press crumbs together, shape into a patty 1 inch thick, and wrap
with plastic wrap. Chill for 45 minutes.

On a lightly floured surface, roll out dough 1/4 inch thick to form
a long rectangle. If dough becomes soft and sticky during the
rolling and folding process, return dough to refrigerator and chill
until firm. Fold the rectangle of dough into thirds, as if folding
a letter, then turn dough 90 degrees. Roll out again into a
rectangle and fold into thirds. Cover with plastic wrap and let
dough rest in refrigerator for 20 minutes.

Meanwhile, prepare the filling. In a large bowl, dissolve sugar
in boiling water, let cool to room temperature. Whisk in evaporated
milk and eggs. Stir in vanilla and refrigerate until ready to use.
Remove chilled dough from refrigerator and place on a lightly
floured surface. Roll out dough into a large rectangle about 1/4
inch thick. Cut out 14 circles with a 4- inch round cutter. Center
each pastry circle in a 2 1/2-inch tart tin. Lightly press dough
into bottom and sides of tin, trim edges. Chill for 1 hour or

Preheat oven to 300 degrees F. Pour filling into pastry-lined tins
to within 1/4 inch of the top. Place filled tins on a cookie sheet,
bake in preheated oven for 35 minutes or until a knife inserted in
the center comes out clean. Cool slightly. Carefully turn tins
upside down, gently tapping to release crust. Cool, custard side
up, on a wire rack. Serve warm or at room temperature. Makes 14


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