PROCEDURE

TO MAKE MINI PIE CRUST: IN A BOWL, COMBINE FLOUR, SUGAR, SALT. QUICKLY STIR. USING TWO FORKS, CUT BUTTER AND SHORTENING INTO THE MIXTURE UNTIL IT RESEMBLES COARSE MEAL.

1. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.

2. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.

3. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.

4. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.

5. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.

6. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.

7. Remove from oven and allow to cool before removing from pan. Best served at room temperature.