The best delicious Custard Tarts (don Tot) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Custard Tarts (don Tot) recipe today!
Hello my friends, this Custard Tarts (don Tot) recipe will not disappoint, I promise! Made with simple ingredients, our Custard Tarts (don Tot) is amazingly delicious, and addictive, everyone will be asking for more Custard Tarts (don Tot).
What Makes This Custard Tarts (don Tot) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Custard Tarts (don Tot).
Ready to make this Custard Tarts (don Tot) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
**** NO E *****
-Karen Adler FNGP13B.
-Yield: 2 doz.
-TART PASTRY-
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c All purpose flour; sifted
FILLING
2 Extra large eggs; whole
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar
TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly
with your hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling. TO
MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole
eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar,
the milk, half and half. Let mixture rest for 10-15 minutes Skim off
all the foam from mixture. 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 minutes. Cool
for 10-15 minutes. 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 that the
ingredients for the filling be at room temperature and beaten over a warm
bowl ofwater. Cold ingredients will cause filling to separate during
baking.
Yields
1 Servings
Leave a Reply