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Custard Tarts (Dim Tat)

MyCookbook Recipe Database
MyCookbook Member: Olha
Recipe Category: Dessert
Recipe Preparation Level: moderate

    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1 tablespoon sugar
    1/4 cup unsalted butter, cold
    1/4 cup lard or shortening, cold
    3 tablespoons ice water


    3 egg yolks
    2 whole eggs
    2/3 cup sugar
    1 cup half and half cream
    1/2 cup whipping cream
    2 teaspoons pure vanilla extract.


    Fit work bowl in cuisinart with metal blade. Add flour, salt and sugar. Blend for 2 or 3 seconds.

    Cut butter and lard into small cubes and add to flour mixture.
    Process with 5 or 6 on/off pulses or until fat is in tiny bits.

    With machine running, drizzle water in through the feed tube. Process continuously until all dough is moistened but not yet in a ball. Remove from bowl and gather dough together. Wrap in plastic wrap and refrigerate at least 30 minutes.

    Meanwhile wipe work bowl clean and refit with metal blade. To prepare filling, add egg yolks, whole eggs and sugar and blend until combined. Scrape down sides and blend again.

    Add both creams and vanilla and blend into egg mixture until smooth.

    Preheat oven to 325 degrees F.
    Divide dough in half and roll out each half to a circle approximately 1/8 inches thick. Cut with a 2-inch cutter or to fit tart pans.

    Roll out extra dough and cut again. Line tart pans with pastry.

    Divide filling among the 24 tarts and bake 25 minutes. Filling should just be set. Do not overbake. Cool 10 minutes before serving.

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