Egg Custard Tarts

Description
Makes about 24 tarts

Ingredients

 * Pastry:
 * 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)

Directions

 * 1) Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.
 * 2) Cut the lard. Use a sifter to sift the flour into a large bowl.
 * 3) Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
 * 4) Continue kneading, adding the hot water.
 * 5) Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.
 * 6) Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the Sugar.
 * 7) Add the yellow food color if using.
 * 8) 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.
 * 9) Fit the circles into the tart shells.
 * 10) Pour the filling into the shells.
 * 11) Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.