These delightful treats capture the essence of a classic creamy custard dessert, nestled between layers of buttery pastry.
Ingredients
Scale:
2 cups All-purpose flour
1 cup Unsalted butter, chilled and cubed
½ cup Granulated sugar
½ tsp Salt
4-5 tbsp Cold water
2 cups Whole milk
½ cup Granulated sugar
1 vanilla bean or 1 tsp vanilla extract
4 large Egg yolks
2 tbsp Cornstarch
2 tbsp Unsalted butter
Instructions
In a large bowl, mix the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the custard filling. In a medium saucepan, combine the milk, sugar, and vanilla pod (or extract) over medium heat, stirring until sugar dissolves.
In a separate bowl, whisk together egg yolks and cornstarch until smooth. Temper the egg mixture by slowly adding a bit of the hot milk mixture while whisking.
Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat, stir in butter, and let cool.
Preheat your oven to 400°F (200°C). Roll out the chilled pastry dough on a floured surface to fit your baking dish. Press the dough into the bottom and sides of the dish.
Pour the cooled custard into the pastry shell and smooth the top. Bake for 25-30 minutes, or until the edges are golden brown and the custard is set.
Once baked, let the squares cool completely in the pan. Cut into squares and serve chilled, dusted with powdered sugar if desired.
