- Portion size 12 servings
- 1 1/4 cup all-purpose flour
- 1/3 cup lard or shortening, cubed
- 1/4 cup ice water
- 1 egg
- 3 egg yolks
- 1/4 cup superfine or granulated sugar
- 3/4 cups milk
- 1/3 cup 18% cream
- 1/2 teaspoon vanilla
In large bowl, whisk together flour and salt. With pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.
Drizzle with ice water, tossing briskly with fork to form soft, shaggy dough that holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out dough to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out 12 circles, rerolling scraps. Fit, without stretching, into 3-inch tart tins. Line each with crumpled foil; refrigerate for 30 minutes. Bake in bottom third of 425°F(220°C) oven until starting to colour and turn opaque, about 8 minutes. Remove foil.
Custard: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F(200°C) oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.
Let stand on rack for 15 minutes; run small metal spatula around tarts to loosen. Transfer to rack and let cool. (Make-ahead: Cover and store for up to 4 hours.)