For the tart crust: Quote 1/4 cup of butter or margarine, 1/4 cup of milk, 1 egg, and 6 tablespoons of all-purpose flour. Unquote.
Quote 2 cups of wheat flour. Unquote.
For the filling: Quote 2 large eggs, 3 large yolks, 1 cup of sugar, 1 cup of milk, and 1/2 cup of heavy cream. Unquote.
For the tart crust: Quote 1/4 cup of butter or margarine, 1/4 cup of milk, 1 egg, and 6 tablespoons of all-purpose flour. Unquote.
Quote 2 cups of wheat flour. Unquote.
For the filling: Quote 2 large eggs, 3 large yolks, 1 cup of sugar, 1 cup of milk, and 1/2 cup of heavy cream. Unquote.
Prepare the tart crust by beating the butter with the milk, then adding the egg and all-purpose flour
Beat well and add wheat flour, one cup at a time
The dough should be farinaceous
Work the dough quickly with your hands to form a ball, then knead it lightly until the mixture is homogeneous
Refrigerate while making the filling
Prepare the filling by beating the eggs with the yolks in low speed (do not overbeat)
Add all-purpose flour, milk, and heavy cream
If desired, beat everything in a bowl immersed in hot water
Let it rest for 10 to 15 minutes
Remove any foam from the mixture and reserve
Divide the tart dough into 24 balls
Place each ball into a muffin tin with a diameter of 6 cm
Gently press the dough with your fingers to cover the bottom and sides
Fill to the top
Bake in a low temperature oven (150°C) for 45 minutes, then let it cool for 10 to 15 minutes
Carefully loosen the tart shells by running a skewer between the shell and the filling, then remove from the mold
Note: Do not overbake
The crust should be lightly golden on the sides and bottom, while the filling should not be too brown
You will have 24 filled tart shells.
