Make sure the pastry ingredients are well chilled and the custard ingredients are at room temperature. The pastry is partially baked before filling to eliminate an uncooked pastry layer that sometimes can result.
- 2 cups all purpose flour, plus more for rolling (or tart shells)
- 1 tsp salt
- 2 tablespoons granulated sugar
- 10 tablespoons chilled unsalted butter, cut into ¼ inch cubes
- 5 to 7 tablespoons ice water
- In the bowl of a food processor fitted with a metal blade, pulsethe flour, salt and Sugar to combine.
- Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
- Drizzle 5 tablespoons of the ice water over the mixture.
- Pulse several times to work the water into the flour.
- Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
- Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
- Refrigerate for at least 1 hour.
- On a lightly floured surface, roll half the dough to 1/16-inch thickness.
- Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.)
- Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
- Repeat with the remaining dough.
- Place the tin in the freezer for 5 minutes.
- Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
- Line dough cups with cupcake papers and fill with dried beans or pastry weights.
- Bake at 350 °F (180 °C) for 8 to 10 minutes to set.
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