Custard Tarts

3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milk

Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough 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 cups, pressing sides so they reach rims.

Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons 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.