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Loading...| 2 cups unbleached all-purpose flour | |
| 1/2 cup granulated sugar | |
| 3/4 teaspoon baking powder | |
| 1/8 teaspoon salt | |
| 1/2 cup vegetable shortening | |
| 1/4 cup milk | |
| 3/4 teaspoon vanilla extract | |
| 1 large egg , well beaten | |
| 3 tablespoons cornstarch | |
| 2/3 cup granulated sugar | |
| 1 1/2 cups milk | |
| 1 1/2 tablespoons unsalted butter | |
| 1 large egg yolk , slightly beaten | |
| 1 teaspoon almond extract | |
| 1 egg beaten with 2 tablespoons milk , for the egg wash |
| 1. | In a large mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. |
| 2. | Add the shortening to the flour mixture and mix until it has a crumbly texture. |
| 3. | In a small bowl, whisk together the milk, vanilla extract and beaten egg. |
| 4. | Add the egg mixture to the flour mixture and stir until combined. |
| 5. | Cover and refrigerate dough for 30 minutes.n6. In a medium saucepan, whisk together cornstarch, 2/3 cup of sugar and 1 1/2 cups of milk.n7. Cook over low heat while stirring constantly until thickened. |
| 6. | Remove the pan from the heat and add in unsalted butter, egg yolk and almond extract. Mix well. |
| 7. | Preheat the oven to 350°F.n10. Roll out the dough and cut out 24 circles and press them into the cups of a muffin tin. |
| 8. | Add a tablespoon of filling in each cup. |
| 9. | Brush the tops with an egg wash and bake for 20-25 minutes until golden. |
| 10. | Remove from the muffin tin and let cool. Enjoy warm or cold. |
These individual custard-filled tarts have a satisfying taste and a lovely texture.
These tarts are high in calories, sugar and fat, make sure they are a part of a balanced diet.
The calcium and protein in the milk used to make the custard filling provides strong bones and tissues.
Almond extract is rich in vitamin E, a natural antioxidant that helps to protect cells from damage caused by free radicals.
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