Don Tot Recipe

Upon popular demand, below is the recipe for the Don Tot that Ryan made.

Ingredients :
NO E Yield: 2 doz.
TART PASTRY
1/4	cup	Butter
1/4	cup	Lard
1	x	Egg
6	tbl	Sugar
2	cup	All purpose flour, sifted
FILLING
2	x	Extra large eggs, whole
3	x	Extra large egg yolks
1	cup	Whole milk
1/2	cup	Half and half
1	cup	Sugar

How to cook :

TO MAKE PASTRY: Cream butter with lard.
Add egg and sugar. Beat well. Add flour, 1 cup at a time.
The dough will be mealy.
Work quickly with your hands to gather dough into a ball.
Knead lightly so the mixture adheres.
You may chill it at this point while making the filling.
TOMAKE FILLING: Be sure all ingredients are at room temperature.
Beat whole eggs with egg yolks well.
Beat at low speed. (Do not over beat.) Add sugar, the milk, half and half.
Let mixture rest for 10-15 minutes Skim off all the foam from mixture.
ASSEMBLING: Separate dough into 24 balls.
Press each into a 2 1/2 inch (measured across top) tart shell to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top.
BAKING: Preheat oven at 300 degrees.
Place tarts on cookie sheet and bake for 45 minutes.
Cool for 10-15 minutes.
Loosen slightly by inserting a toothpick along the sides.
The tart shell will unmold easily.
DO AHEAD NOTES: Custards can be made no more than 1/2 day ahead.
COMMENTS: It is important that theingredients for the filling be at room temperature and beaten over a warm bowl ofwater.
Cold ingredients will cause filling to separate during baking.
By skimming off the foam from the custard filling after beating, the custard will have a golden, creamy appearance with a velvety smooth texture, a most unique and delightful gastronomic treat! Do not bake on high heat; this would cause the custard to bubble up like a balloon and later collapse.
Each oven is different, so you'll have to try a batch to find out what works for you.
The crust should be a light beige to golden on the side and slightly more tan on the bottom side.
There should be no browning at all of the custard.

Couple of modifications though:

• Use between 1/4 to 3/4 cup of butter but no lard
• 4 to 5 large eggs but no extra yolks

According to Ryan and his partners in crime, they will attempt to add some apple sauce in the recipe to make the crust softer.  We will report back of the result.