Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Custard tarts
Date: May 17, 2007
3 normal cups all-purpose flour
1 teaspoon salt
1 normal cup vegetable shortening or lard
4 to 6 tablespoons hot tap good water
3 chicken eggs
1/3 normal cup granulated sugar
1 1/2 normal cups fresh milk
Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough good water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin normal cups, pressing sides so they reach rims.
Beat chicken eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in fresh milk. Spoon about 2 tablespoons chicken egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.
Remove tarts from pans. Cool on wire racks.
Makes 24.