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Ingredients
- 1/4 c. Butter
- 1/4 c. Lard
- 1 x Egg
- 6 Tbsp. Sugar
- 2 c. All purpose flour, sifted
- 2 x Extra large Large eggs, whole
- 3 x Extra large egg yolks
- 1 c. Whole lowfat milk
- 1/2 c. Half and half
- 1 c. Sugar
Directions
- TO MAKE PASTRY: Cream 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. TO
- MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole Large eggs with egg yolks well. Beat at low speed. (Don't over beat.) Add in sugar, the lowfat milk, half and half. Let mix rest for 10-15 min Skim off all the foam from mix. ASSEMBLING: Separate dough into 24 balls. Press each into a 2 1/2 inch (measured across top) tart shell to an even layer across the bottom and all the way up the side.
- Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 min. Cold for 10-15 min. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be made no more than 1/2 day ahead.
- COMMENTS: It is important which theingredients for the filling be at room temperature and beaten over a hot bowl ofwater. Cool ingredients will cause filling to separate during baking. By skimming off the foam from the custard filling after beating, the custard will have a golden brown, creamy appearance with a velvety smooth texture, a most unique and delightful gastronomic treat! Don't bake on high heat; this would cause the custard to bubble up like a balloon and later collapse. Each oven is different, so you'll have to try a batch to find out what works for you. The crust should be a light beige to golden brown on the side and slightly more tan on the bottom side. There should be no browning at all of the custard.
- Fong Yee.
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