Phew! This recipe took time to get through. I was very unaccustomed to making a dough with this much butter. Originally, I was thinking of making a fruit tart but I changed my mind mid-through to include custard rather than cream. Also, these tarts had a bit of excess shortbread because the recipe was intentionally designed to supply the crust for a whole pie (attained from http://www.joyofbaking.com/SweetPastryCrust.html). ...
