PASTRY
1 cup flour
4 tbsp butter (cut into small pieces)
2 tbsp sugar
2 tbsp whipping cream
1/2 tsp salt
3 cup dried beans, for weighting down pastr
FILLING
1/2 cup water
4 tbsp sugar
3 eggs, beaten
A Recipe for
Custard Tartlets
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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This is a recipe for Custard Tartlets from the recipe cookbook of Recipes-to-go (Dessert)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor
until well mixed. Roll the pastry into a ball, wrap it with plastic
wrap, and refrigerate for at least 30 minutes. Preheat the oven to
375F. Roll out the pastry to about 1/8-inch thick and press into 6
small 3-inch tartlet molds. Place a sheet of foil over the sides and
surface of the pastry and pour enough dried beans on the foil to
weight it down. Bake for about 10-to-12 minutes or until the dough is
lightly browned. In a saucepan, boil together the water and sugar for
5 minutes to make a light syrup. Let the syrup cool thoroughly and
combine it with the eggs. Pour an equal amount of custard into each
pastry shell. Reduce the oven heat to 325F and bake for 15 minutes or
until the custard just sets.
Serves: 6
Custard Tartlets Recipe brought to you by Recipes To-Go