Cream Custard Tarts

Ingredients

• 2 cups all purpose flour, plus more for rolling (or tart shells)
• 1 tsp salt
• 2 tablespoons granulated sugar
• 10 tablespoons chilled unsalted butter, cut into ¼ inch cubes
• 5 to 7 tablespoons ice water

Directions

1. In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.

2. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.

3. Drizzle 5 tablespoons of the ice water over the mixture.

4. Pulse several times to work the water into the flour.

5. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.

6. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.

7. Refrigerate for at least 1 hour.

Nutrition, whole recipe (rough)

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.