Sour Cream Pastry

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1 1/4 cup all-purpose flour
1 pinch salt
1/4 cup cold butter
1/4 cup lard
2 tablespoons ice water (approx)
4 teaspoons sour cream

Portion size 24 servings

In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc. Wrap in plastic wrap; refrigerate for about 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Recipe from Canadian Living - this made pretty much exactly 24 mini tarts. 

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