Recipe(tried): Chinese Custard Tarts

This is a custard tarts u get when u go to a Chinese restaurant that serves dim sum. Some restaurant makes a "puff pastry" but this is a shortbread like pastry.
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Custard Tarts
This recipe comes from a very good chinese cookbook written in english.

I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York

This recipe makes about 2 dozen.

Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt
1 cup (250ml) vegetable shortening or lard
4 to 6 tablespoons (60 to 90ml) hot tap water
3 eggs
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk

Preparation
Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half.

Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.

Fit pastry circles into greased muffin cups, pressing sides so they reach rims.

Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.

Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.