Egg tarts

Ingredients: (Makes 24 Tarts)
Pastry:
3 cups flour, 1/2 teaspoon salt
1/2 stick(1/4 cup) unsalted butter, 1 1/2 sticks shortening or 3/4 cups margarine
4 to 6 Tablespoons warm water
Custard:
3 eggs, 5-6 Tablespoons sugar
1 1/2 cups of milk, 1/2 teaspoon salt

Pastry: Mix flour n salt. Add butter n shortening/margarine, cut in til it looks like coarse crumbs. Add warm water and mix to form soft dough. Knead and cut in half. Roll out to 1/8", cut into 12 - 3" circles and place in a muffin tin.
Custard: Beat eggs, add sugar, milk, and salt. Strain mixture and pour into tart crusts. Bake in preheated 350 degrees F. oven for 25-30 minutes. Remove from oven and cool. Serve warm or cooled

for Portuguese Custard
Custard(for 12); 1 cup milk, 3 tbps cornstarch, 1/2 vanilla bean, 1 cup white sugar, 6 egg yolks
Directions
Preheat oven to 375degrees F (190degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
In a saucepan, combine milk, cornstarch, sugar n vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly for 5mins, or til thickened. Remove vanilla bean.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20mins, or until crust is golden brown and filling is lightly browned on top