Makes about 24 tarts
- 2 cups all purpose flour
- 1/3 cup lard
- 1/3 cup butter
- 4 tablespoons hot water, or as needed
- Custard Filling:
- 2 eggs, room temperature
- 1 1/2 cups whole milk
- 4 ounces Sugar (castor or superfine if possible)
- yellow food coloring (optional)
- Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.
- Cut the lard. Use a sifter to sift the flour into a large bowl.
- Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
- Continue kneading, adding the hot water.
- Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.
- Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the Sugar.
- Add the yellow food color if using.
- On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter.
- Fit the circles into the tart shells.
- Pour the filling into the shells.
- Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.