PASTRY
1 c  Flour
4 tb Butter
-(cut into small pieces)
2 tb Sugar
2 tb Whipping cream
1/2 ts Salt
3 c  Dried beans;
- for weighting down
- pastry shell

-FILLING –
1/2 c Water
4 tb Sugar
3 Eggs; beaten

MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until
well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and
refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the
pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds.
Place a sheet of foil over the sides and surface of the pastry and pour
enough dried beans on the foil to weight it down. Bake for about 10-to-12
minutes or until the dough is lightly browned. In a saucepan, boil together
the water and sugar for 5 minutes to make a light syrup. Let the syrup cool
thoroughly and combine it with the eggs. Pour an equal amount of custard
into each pastry shell. Reduce the oven heat to 325F and bake for 15
minutes or until the custard just sets.