Egg Custard Tarts

Directions

For the pastry

1. Add flour, salt, and water to a stand mixer with the dough hook attachment. Mix until dough pulls away from the sides of the bowl and forms a cohesive and sticky ball, about 3-4 minutes.
2. Let the dough rest in the mixing bowl for 30 minutes.
3. While the dough is resting, transfer the softened butter into a small bowl and mix it with a fork to soften even further. Make sure the butter is not too soft or it will squirt out of the pastry.
4. Lightly flour a clean work surface and turn the dough out onto it. Shape into a rectangle, then roll out to a 16x16-inch square using a rolling pin. Brush off the excess flour, then spread 1/3 the butter over the right 2/3 of the dough using an offset spatula. Make sure to also leave a ½ inch border around the edge.
5. Fold the left 1/3 over the middle 1/3. Then fold the right 1/3 over the middle 1/3 so that there is 3 layers of dough with a layer of butter in the middle of each.
6. Unstick the dough from the counter and turn 90 degrees so that the long side is in front of you. Roll the dough out to an 16x16-inch square again and repeat the buttering and folding process.
7. Unstick the dough from the counter and re-flour, if necessary. Turn the dough 90 degrees so that the long side is in front of you. Roll the dough out to a 16x24-in rectangle so that the longer 24-inch side is the one in front of you. If some of the butter comes out, wipe it up and spread flour over that portion of the pastry.
8. Spread the remaining butter over the dough. Tightly roll the dough into a cylinder. Wrap in plastic wrap and place in the fridge for 3 hours.
9. After 2 hours, start making the custard.

For the Custard

1. In a medium bowl, whisk together the all-purpose flour and 2 Tbsp (30 g) whole milk.
2. In a medium saucepan, mix together the water and sugar. Heat over low heat until it reaches 210F, without stirring.
3. In a separate saucepan heat ½ cup (120 g) whole milk to a boil.
4. Pour the hot milk over the milk and flour mixture and whisk to combine, then pour the hot sugar water mixture and whisk to combine.
5. Mix in the cinnamon and Rodelle Vanilla Paste. Make sure the incorporate the cinnamon fully.
6. Continue to stir until the mixture has cooled to warm but not hot, about 10-15 minutes.
7. Whisk the egg yolks together in a separate bowl. Temper the eggs by adding ¼ cup of the warm mixture into the egg yolks and whisking vigorously. Whisk in another ¼ cup of warm mixture into the yolks.
8. Add the yolk mixture into the warm mixture and whisk to combine.
9. Using a sieve, pour the custard into a large liquid measuring cup. Discard the solids left in the strainer. Set the custard aside.

For the Tarts

1. Lightly grease a regular sized muffin tin and preheat the oven to 550F.
2. Remove the pastry from the refrigerator and cut the uneven ends off. Cut the roll into 24 equal pieces, about 1-in each. Place the pastry wheel-side up in the bottom. Let them sit at room temperature for 10 minutes to soften a bit.
3. Using your thumb, make an indentation in the middle of the wheel. Using two fingers from each hand, insert them into the center and lightly spread the whole open to touch the sides of the muffin tin. Continue working with the dough until it has created a cup with laminated layers facing upward around the edge.
4. Once all of the shells are made, pour the custard filling into the shells until they are ¾ full.
5. Carefully place them in the oven and bake for 15-17 minutes or until the custard is mostly set and the pastry edges are golden brown.
6. Let cool for 5 minutes, then carefully transfer them to a cooling rack.
7. Allow to cool completely before consuming.
8. They are best consumed the day of, but can be stored in the refrigerator for 3 days.

This recipe was created for Rodelle by Claire Voiss, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.