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press in the pan pastry, easy pastry, custard tarts and pasty



Tart Pastry:

1/4 c. butter
1/4 c. lard
1 egg
4 Tbsp. sugar
2 c. all-purpose flour, sifted

Cream butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. 
Work quickly with your hands to gather dough into a ball.
 Knead lightly so the mixture adheres. 
Chill while you make the filling.


2 whole extra large eggs
3 extra large egg yolks
1 c. whole milk
1/2 c. half and half (coffee cream)
3/4 c. sugar

Be sure all ingredients are at room temperature. Beat whole eggs with egg yolks well at low speed.
 Do not overbeat. Add sugar, then milk and half and half. Let mixture rest 10 to 15 minutes.
 Skim off all the foam from mixture.

Assembling: Separate dough into 24 balls. Press each into a 2 1/2-inch tart shell. 
Fill tart shell almost to top.
Preheat oven to 300 degrees. Bake for 45 minutes. Cool for 10 to 15 minutes. 
To loosen, insert toothpick along the sides.

Tip:  A little spray of Pam might be a good idea into the tart pans before the pastry.


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