Cancun Masa Tarts

• Masa Tart Shells
• 3/4 lb prepared masa harina flour (homemade or purchased)
• 1/3 cup shortening
• 1 teaspoon sea salt
• 1 teaspoon guajillo chili powder
• ancho chili (not chili powder)
• 1/4 cup chicken broth
• 1/4 cup Cotija cheese, crumbled
• Custard Filling
• 3 heads garlic, pureed
• olive oil, to drizzle
• 3 egg yolks
• 1 1/2 cups heavy cream
• 1/3 cup red bell pepper, minced
• 1/3 cup yellow bell pepper, minced
• 1/3 cup orange bell pepper, minced
• salt & freshly ground black pepper

1. Prepare Custard Filling:
2. Note: Reserve a small amount of minced peppers for garnish.
3. Preheat oven to 350u0b0F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes.
4. Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and puree in a blender with a small amount of olive oil.
5. In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and pureed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper.
6. Make the Masa Tart Shells:
7. Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts.
8. Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening.
9. Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin.
10. Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin.
11. Assemble Tarts:
12. Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes.
13. Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers.
14. Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350u0b0F for about 10 minutes. Makes 24 tarts.

shells, shortening, salt, guajillo chili powder, ancho chili, chicken broth, cotija cheese, custard filling, garlic, olive oil, egg yolks, heavy cream, red bell pepper, yellow bell pepper, orange bell pepper, salt

Taken from www.food.com/recipe/cancun-masa-tarts-275045 (may not work)