Custard Tarts

Ingredients

 * 3 cups (750ml) all-purpose flour
 * 1 teaspoon (5ml) salt
 * 1 cup (250ml) vegetable shortening
 * 4 to 6 tablespoons (60 to 90ml) hot tap water
 * 3 eggs
 * 1/3 cup (80ml) sugar
 * 1 1/2 cups (375ml) milk

Directions

 * 1)  Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half.
 * 2) Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.
 * 3) Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
 * 4) Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.
 * 5) Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.