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Egg Custard Tart

1 1/4 cups hot water
11/2 cups all-purpose flour, sifted
1/2 cup sugar
1 tablespoon sugar
4 eggs
1/2 cup butter, chilled
1 teaspoon vanilla
2 tablespoon shortening
1 teaspoon vinegar
1 egg
1 teaspoon vanilla

Dissolve sugar in hot water, allow to cool and add remaining
ingredients. Strain egg mixture. Set aside. Combine flour with
sugar. Cut in butter and shortening until mixture resembles coarse
meal. Combine eggs with vanilla and add to flour mixture. Mix

Turn dough onto a lightly floured surface and knead for 30 seconds.
Divide dough into 18 pieces and press into 2 1/2 inch (6.5cm) tart
pans. Press to 1/4 inch (1cm) thickness, fluting edge. Arrange
tart shells 1 inch (2.5 cm) apart on baking sheet. Stir custard
mixture, pour into each shell. Bake at 375F (190) for 20 minutes.
Serve hot or cool.


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Taste: Ease of Prep: Appearance:
Egg Custard Tart, September 25, 2004 - 09:23 AM
Reviewer: Andrew from Here
I found my "HAT" leaked all the water out, before I could get the suger in it

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3 of 11 people found the following review helpful:
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Recipe too hard to understand, May 1, 2004 - 01:22 PM
Reviewer: E Lawrence from Jersey City, NJ USA
This recipe was a bit confusing, according to the istructions you are to add remaining ingredients after disolving the sugar in the hot water. And the sets of ingredients are not separated for the tart and the custard, which is which?? I had to try this recipe several times, each time differently until I came up with something edible. The Recipe should read as follows: Disolve 1 Tbsp of sugar in 1 and 1/4 cup of hat water and so forth. I had to go to another site to get a more appropriate recipe for my family.

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