2 cups flour
5 tbsp shortening
2/3 cup water
¼ tsp salt
1 cup flour
5 tbsp shortening
1 ¼ cup whole milk
1 cup sugar
¼ tsp salt
1 tsp vanilla extract
1 to 2 drops yellow food coloring (optional)
Making the Tart Shells:
- In a large bowl combine all of the ingredients for dough #1 and using your hands, knead until a dough forms. Then set it aside.
- In another large bowl combine the ingredients for dough #2 and knead with your hands until a dough forms.
- Next, on a large floured surface, roll both doughs out into logs. Then cut these logs into 20 equal pieces each. Keep in mind that the pieces from dough #1 will be larger than those from dough #2. Keep these pieces separate from each other so that you know which ones came from dough #1 and which ones came from dough #2.
- Now take the pieces from dough #1 and roll them out into flat about 3 inch round circles.
- Then take the pieces from dough #2 and roll them into small round balls.
- Next, take each of the small round balls from dough #2 and place them into the center of each of the circles of dough #1.
- Then pull up the sides of each of the circles of dough #1 so that it completely encloses the ball of dough #2 inside. Seal it tight by gathering and pinching the top so that you have what looks like a round package or bun.
- Next, press down and flatten this round package with your hand. Then use a rolling pin to roll it out in a long flat oval shape. Then take one end of this oval and roll it up like a jelly roll.
- Now you should have what looks like a little log. Take the rolling pin and flatten out this log.
- Then take one end and again roll it up like a jelly roll.
- Now you should have a rolled ball.
- Using the rolling pin again, flatten out this ball into a 3 inch circle and then carefully place it into a custard mold without pressing it in too hard.
- This process is what creates the layers in the tart crust. Repeat this process for the remaining 19 tart shells.
Making the Filling:
- First preheat the oven to 350F.
- Remove the eggs from the refrigerator and let them come to room temperature.
- In a medium pot, heat the milk on medium to medium high, stirring constantly and letting it come to a boil.
- Once it boils, turn off the heat and add in the sugar and the salt stirring constantly until they both dissolve. Then set this mixture aside and let it cool.
- In a large bowl, beat the eggs with a fork and add in the vanilla and the food coloring.
- Once the milk mixture cools, add it to the eggs, mixing it in thoroughly. Then strain this mixture through a fine sieve and into a bowl and let it sit at room temperature for about 10 minutes.
- After 10 minutes, check to see if any foam has formed on top of the mixture. If it has, then skim it off with a spoon.
- Next pour the egg mixture into the custard shells. Place them in the oven and bake them for 25 minutes.
- Then remove and serve. Makes 20 egg tarts.