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Add a photoServings: 6
Ingredients
- 1/4 c. Butter
- 1/4 c. Lard
- 1 x Egg
- 6 Tbsp. Sugar
- 2 c. Sifted all purpose flour.
- 2 whl extra large Large eggs
- 3 x Extra large egg yolks
- 1 c. Whole lowfat milk
- 1/2 c. Half and half
- 1 c. Sugar
Directions
- Cream the butter with lard. Add in egg and sugar. Beat well. Add in flour, 1 c. at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mix adheres. You may refrigerateit at this point while making the filling.
- Egg Custard Filling: Be sure all the ingredients are at room temperature.
- Beat whole Large eggs at low speed with egg yolks well. Don't over beat, add in sugar, then lowfat milk, then half and half. Let mix rest 10 - 15 min.
- Skim foam from mix.
- Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to an even layer across the bottom and all the way up the side. Fill shell with filling almost to the top. Preheat oven to 300. Place tarts on cooky sheet and bake for 45 min. Cold for 10 - 15 min. Loosen slightly by inserting a toothpick along the sides.
- Tart shell should unmold easily.
- Rhoda Yee's comments: It is important which the ingredients for the filling be at room temperature and beaten over a bowl of hot water.
- Cool ingredients will cause filling to separate during baking. By skimming off the foam, the custard will have a golden brown, creamy appearance with a velvety smooth texture that is a most unique and delightful gastronomic treat! Don't bake at high heat, this will cause the custard to bubble up like a balloon and burst.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 559 | |
| Calories from Fat 201 | 36% |
| Total Fat 22.62g | 28% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 113mg | 5% |
| Potassium 164mg | 5% |
| Total Carbs 80.61g | 21% |
| Dietary Fiber 1.1g | 4% |
| Sugars 48.36g | 32% |
| Protein 9.28g | 15% |
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