Egg Custard

This one recipe that I actually wrote onto an index card before ever trying it. The idea was to create a dough that would be moist enough to withstand being rolled out more than once. The "hockey puck" consistency is one I often encounter when making pastry-like desserts such as this. #1 reason is from overworked dough. This recipe, however, does not yield the flaky crust from using shortening or lard. Believe it or not, I came across this crust from making cranberry bread (a total flop!). It makes a great base for tartlets. 

Crust: 

3/4 stick butter, softened 

1 egg 

1 c. unbleached white flour 

1 tbsp. baking powder 

1/4 tsp. salt 

1/4 c. sugar 

Filling: 

2 eggs 

1/3 c. water 

1/4 c. sugar 

1. Boil water and sugar together until sugar dissolves. 

2. Whisk sugar syrup into eggs. Strain. 

3. Press crust dough into tartlet tins to form an even layer and up the sides of the tin. 

4. Fill tartlet shell with filling 1/2 to 3/4 full. 

5. Preheat oven to 350 degrees F. 

6. Bake for 20-25 minutes on a baking sheet until light golden brown on top. 

7. Remove and serve. 

Makes 8 tartlets. I used 10cm loose bottom tartlet tins for this recipe. The removable center makes it easier to unmold the tartlets.