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1
Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
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2
Beat egg yolk and ice water in small cup with fork.
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3
Remove food processor cover and pour water mixture over flour mixture.
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4
Secure cover; process with on/off motion several times until mixture comes together.
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5
Turn out onto lightly floured surface.
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6
Shape into ball then flatten into disc shape.
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7
Wrap in plastic wrap.
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8
Chill at least 1 hour.
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9
Roll out pastry on lightly floured surface to 1/4 inch thickness.
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10
Cut into 3 1/2 inch circles with floured cutter.
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11
Line tart or muffin pan with circles.
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12
Custard: Stir sugar and custard powder in small saucepan.
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13
Slowly add water until smooth.
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14
Heat and stir on medium until just starting to boil and sugar is dissolved.
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15
Pour into small bowl.
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16
Cool, stirring several times.
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17
Stir in cream and food colouring.
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18
Beat each egg individually in a small cup with fork.
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19
Stir into custard mixture, 1 at a time.
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20
Fill tart shells to within 1/4 inch of top.
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21
Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
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22
Let stand in pan for 10 minutes before removing tarts.
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23
Serve warm.
