Recipe for cooking custard tarts

Recipes from Southeast Asia :: Southeast Asian Desserts

3 c. flour
1 tsp. salt
1 c. vegetable shortening or lard
4 to 6 Tbsp. hot tap water
3 eggs
1/3 c. sugar
1 1/2 (one and one-half) c. milk

Combine flour and 1/2 tsp. of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-in. thick. Cut 12 circles from each half using fluted cookie cutter 3 in. in diameter. Fit pastry circles into greased muffin c., pressing sides so they reach rims.

Beat eggs with whisk. Stir in sugar and remaining 1/2 tsp. salt. Gradually blend in milk. Spoon about 2 Tbsp. egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 1/2 an hour.

Remove tarts from pans. Cool on wire racks.

Makes 24.