Egg Custard Tarts Recipe

Ingredients
  • Custard
  • 1 1/4 cups hot water
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • Pastry
  • 1 1/2 cups all purpose flour, sifted
  • 1 tablespoon sugar
  • 1/2 cup chilled butter
  • 2 tablespoons shortening
  • 1 egg
  • 1 teaspoon vanilla
Directions
Custard:

Dissolve sugar in hot water, allow to cool and add remaining ingredients. Strain egg mixture. Set aside.

Pastry:

Combine flour with sugar. Cut in butter and shortening until mixture resembles coarse meal. Combine eggs with vanilla and add to flour mixture. Mix well. Turn dough onto a lightly floured surface and knead for 30 seconds. Divide dough in 18 pieces and press into 2 1/2" tart pans. Press 1/4" thickness, fluting edge. Arrange tart shells 1" apart on baking sheet. Stir custard mixture, pour into each shell. Bake at 375° for 20 minutes. Serve hot or cool. Tart shells can be purchased in frozen food aisle beside pie shells.

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