Potato Custard Tarts
|Riced boiled potatoes||2 Cup (32 tbs)|
|Eggs||4 , slightly beaten|
|Sugar||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Grated lemon rind||3 Teaspoon|
|Lemon juice||3 Tablespoon|
|Unbaked tart shells||8|
Combine ingredients (except pastry) in order listed.
Beat hard for 5 minutes.
Pour into tart pans lined with unbaked pastry.
Bake in hot oven (450° F.) 10 minutes, reduce temperature to moderate (350°F.) and bake until custard is firm and knife inserted in center comes out clean.
Makes 8 tarts.