FRENCH TARTS (Quiche and Egg Tarts)

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FRENCH TARTS
(Quiche and Egg Tarts)

Crust:
2 ¼ cups all-purpose flour
1 cup (225 grams) cold butter, cut into cubes
¼ to ½ cup ice cold water
1 tablespoon white sugar

Quiche:
2 cups fresh milk
2 cups cream (heavy or all-purpose)
8 whole eggs
2 cups grated cheese
Seasoning and herbs of your choice
Vegetables or filling of your choice

Custard:
2 cups heavy cream / whipping cream
6 egg yolks
½ cup white sugar
1 tablespoon cornstarch

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