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Custard Tarts

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening or lard
  • 4 to 6 tablespoons hot tap water
  • 3 eggs
  • 1/3 cup granulated sugar
  • 1 1/2 cups milk


  1. Combine flour and 1/2 teaspoon 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.
  2. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
  3. Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons egg mixture into each pastry.
  4. Bake in preheated 350 degrees F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.
  5. Remove tarts from pans. Cool on wire racks.

Makes 24