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Add a photoRaciónes: 12
Ingredientes
- 1 1/4 c. all purpose flour
- 1 pch salt
- 1/3 c. lard, or possibly, shortening, cubed
- 1/4 c. ice water Custard
- 1 x egg
- 3 x egg yolk
- 1/4 c. superfine or possibly granulated sugar
- 3/4 c. lowfat milk
- 1/3 c. 18 percent cream
- 1/2 tsp vanilla
Direcciones
- In large bowl, whisk together flour and salt. With pastry blender or possibly 2 knives, cut in lard till mix resembles fine crumbs with a few larger pcs.
- Drizzle with ice water, tossing briskly with fork to create soft, shaggy dough which holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and chill till chilled, about 30 min.
- 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; chill for 30 min. Bake in bottom third of 425 F oven till starting to colour and turn opaque, about 8 min. Remove foil.
- CUSTARD: Meanwhile, in separate bowl, whisk together Large eggs, egg yolks and sugar till smooth. Whisk in lowfat milk, cream and vanilla. Pour into tart shells till three-quarters full. Bake in bottom third of 400 F oven till pastry is golden brown and tip of knife inserted into custard comes out clean, 15 to 18 min.
- Let stand on rack for 15 min; run small metal spatula around tarts to loosen. Transfer to rack and let cold. (Make-ahead: Cover and store for up to 4 hrs.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 57 | 47% |
| Total Fat 6.34g | 8% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 25mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 13.24g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.33g | 2% |
| Protein 2.32g | 4% |
