Egg Tarts

1. Preheat the oven to hot 210°C (415°F). Lightly grease 18 holes in shallow 12-hole patty tins.

2. For the outer dough, sift the flour and sugar into a bowl. Make a well and pour in the oil and 1/3 cup water. Stir quickly, then knead to form a soft dough. (If the dough is very dry, you may need a little extra water.) Cover and set aside for 15 minutes.

3. For the inner dough, sift the flour into a bowl. Add the lard and rub in with your fingertips until the mixture resembles coarse breadcrumbs, then press together to form a very short-textured pastry. Cover and set aside for 15 minutes.

4. On a lightly floured surface, roll the outer dough into a rectangle 8 x 4 inch. Roll the inner dough on a lightly floured surface into a rectangle one-third the size of the other. Place the inner dough on the centre of the outer dough. Fold over the edges to thoroughly enclose, then pinch the ends together to seal.

5. Roll the dough out on a lightly floured surface into a long rectangle, about half as thick as it was previously. Take the left-hand edge and bring it towards the centre. Repeat with the right-hand edge. Wrap the dough in plastic wrap and leave in a cool place for 30 minutes.

6. For the custard, place the sugar and 1/3 cup water in a pan and bring to the boil. Reduce the heat and simmer, uncovered, until the sugar has dissolved. Cool for 5 minutes, then whisk into the eggs until just combined. Strain into a jug.

7. Turn the pastry so that the fold is on the left-hand side. Working on a lightly floured surface, roll the pastry out to a rectangle about 1/8 inch thickness. Cut out rounds with a 2 3/4 inch fluted cutter and put in the tins. 8 Fill each pastry case two thirds full of egg custard, then cook for 15 — 18 minutes. Do not overcook; the filling should be just set. Leave for 3 minutes, then slip a flat-bladed knife down the sides to lift out onto a rack. Serve warm or cold.