Pineapple Egg Custard

(Makes 24 Servings)


  • 1 (20 oz.) Geisha┬« Crushed Pineapple, drained
  • Pastry:3 cups all- purpose flour
  • 6 oz lard
  • 5 tablespoons hot water
  • Filling:3 eggs, beaten
  • 1/3 cup sugar
  • 1 1/2 cups milk


  1. Preheat the oven to 425 degrees F and grease the tart pans. Pastry: Use a sifter to sift the flour into a large bowl. Work the lard into the flour with the tips of your fingers until the mixture has the appearance of coarse breadcrumbs. Add the hot water and blend it into the dough. Place the dough on a flour-covered board and keep kneading until you can gather it into a firm ball.
  2. Roll the pastry on the board to about 1/8 inch thickness. Cut the dough into 24 circles (for this you will need a 3-inch round cutter). Fit the circles into the greased tart pans.<br />Filling: Add the filling ingredients,Crushed Pineapple into a small bowl and beat until smooth. Pour the filling ingredients into the pastry-lined tart pans, leaving about 1/4 inch at the top.<br />Bake the egg custard tarts for approximately ten minutes, and then reduce the heat to 400 degrees F. and bake for approximately another 10 - 15 minutes until the custard has set.