In bowl of food processor fitted with metal
blade, pulse flour, salt and sugar to combine.
Add butter and pulse until flour resembles coarse,
uneven cornmeal, about 10 1-second pulses.
5 tablespoons ice water over mixture. Pulse
several times to work water into flour. Add
remaining water, 1 tablespoon at a time, and
continue pulsing until mixture develops small
curds. Turn dough out onto work surface, shape
into a disc and cover in plastic wrap. Refrigerate
at least 1 hour.
lightly floured surface, roll half the dough
to 1/16-inch thickness. Cut out 6 (4 1/2-inch)
circles. Ease dough circles into a 12-cup (4-ounce
capacity) nonstick muffin pan, pressing out
any overlap. Repeat with remaining dough. Place
in freezer 5 minutes. Trim overhang with knife.
Line dough cups with cupcake papers and fill
with dried beans or pastry weights. Bake at
350 degrees 10 minutes to set.
Dissolve cornstarch in 1/4 cup cream in medium
bowl. Add remaining cream and sugar and stir
until mixture is smooth and sugar dissolves.
Check for sugar granules with a spoon; none
small bowl, blend yolks with fork until smooth.
Add to cream mixture, stirring gently to combine.
egg mixture into partially baked pastry cups,
filling to 2/3 capacity. Bake at 350 degrees
until edges of custard are puffed and middle
is still jiggly, 20 to 25 minutes. (Custard
will continue to cook after removing from oven.)
Cool completely in pan. Best when eaten the