Crust (makes 18 2 1/2" tarts)
1 1/2 c flour
1 tbsp sugar
1/4 tsp salt
1/2 c butter
2 tbsp Crisco shortening
1 egg
Combine flour, sugar and salt. Cut butter and shortening into flour mixture until mixture resembles coarse sand. Add egg. Mix well. Knead on lightly floured surface until smooth. Divide into 18 pieces. Press each piece into a 2 1/2" tart pan.
Egg Custard Filling
3/4 c milk
6 tbsp sugar
3 tbsp warm water
3 eggs, beaten
1/2 tsp vanilla
Preheat oven to 375 degrees. Combine sugar and warm water. Stir until dissolved. Add milk, eggs, and vanilla and stir well. Pour through a sieve to remove any solids. Divide among lined tart pans, filling almost to the top. Place filled tart pans in flat pan. Bake for 25 minutes. Cool for 15-20 minutes before carefully removing tarts from pans.