Danish Custard Tartlets Recipe

200g/7 oz/scant 1 cup butter or margarine
250 g/9 oz plain (all-purpose) flour
50 g/2 oz icing (confectioners') sugar, sifted
2 egg yolks
1 quantity Danish Custard Filling

Method:

Rib the butter or margarine into the flour and sugar until the mixture resembles breadcrumbs. Work in the egg yolks until well blended. Cover with clingfilm (plastic wrap) and chill for 1 hour. Roll out two-thirds of the pastry (paste) and use to line greased tartlet tins (patty pans). Fill with the custard filling. Roll out the remaining pastry and cut out lids for the tarts. Moisten the edges and press them together to seal. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15–20 minutes until golden. Leave to cool in the tins.