Ingredients

2 1/2 cups all-purpose flour

2 sticks cold unsalted butter, cut into 1/2-inch pieces

1/2 teaspoon salt

5 to 8 tablespoons ice water

For goat cheese and tomato filling:

• 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
• 8 grape or cherry tomatoes, halved
• 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
• 2 teaspoons finely chopped chives

For crab and tarragon filling:

• 2 tablespoons finely chopped shallot
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 cup (1/2-inch) bread cubes
• 1/2 cup jumbo lump crabmeat (2 oz), picked over
• 1 1/2 teaspoons finely chopped tarragon
• 1/4 teaspoon grated lemon zest
• 2 pinches cayenne

For pea, scallion, and pancetta filling:

• 2 scallions, thinly sliced
• 1/2 tablespoon extra-virgin olive oil
• 1/4 cup thawed frozen baby peas
• 4 thin slices pancetta

For custard:

• 3/4 cup whole milk
• 3/4 cup heavy cream
• 3 whole large eggs
• 1 large egg yolk

• Equipment: 12 (4-inch) flan rings; pie weights or dried beans

Description

These Colorful Tartlets Are Quite Simple To Put Together. One Easy Custard Recipe Is The Basis For A Trio Of Very Different Fillings (the...

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