Buttery Swedish Custard Hearts (Vaniljhjärtan)

Method8 steps

1. 1

   Step 1: Make the dough: whisk the dough egg yolk (1 large), 3 tbsp cream and 1 tsp vanilla together in a small bowl. Set aside.

   Uses 1 large egg yolk for dough · 3 tablespoons heavy cream · 1 teaspoon vanilla extract

2. 2

   Step 2: Pulse the dough flour (2½ cups), confectioners sugar (1⅓ cups) and ½ tsp salt in a food processor. Scatter over the cold cubed dough butter (16 tbsp) and pulse 10–12 times until the mixture resembles wet sand.

   Uses 2½ cups all-purpose flour for dough · 1⅓ cups confectioners sugar for dough · ½ teaspoon salt · 16 tbsp unsalted butter, cut into ½-inch cubes and chilled

3. 3

   Step 3: With the machine running, pour the egg mixture into the food processor through the feed tube. Process until a cohesive dough forms.

   Uses Whisked dough egg cream and vanilla · Flour sugar salt and butter crumbs

4. 4

   Step 4: Remove the dough from the food processor and divide into two pieces. Wrap each tightly in plastic wrap, pressing it into a 6 inch disc in the process. Chill for at least an hour or up to two days (the dough will harden significantly if it’s in the refrigerator for more than a few hours so you may need to let it warm up slightly before rolling).

   Minimum one-hour dough chill · 60 minUses Cohesive pastry dough

5. 5

   Step 5: While the dough chills, whisk the separate pastry-cream egg yolks (3), cornstarch (1½ tbsp), half-and-half or whole milk (1½ cups), sugar (3 tablespoons) and pinch of fine salt in a saucepan. Add its 2½ tbsp butter and whisk constantly over medium-low heat for about 3–5 minutes until smooth and thick. Strain into a clean bowl and stir in its 1½ tsp vanilla. Cover the surface with parchment, then wrap and refrigerate until chilled and ready for filling.

   Cook pastry cream until thick · 5 minUses 3 egg yolks · 1½ tbsp cornstarch for pastry cream · 1½ cups half-and-half OR whole milk for pastry cream · 3 tablespoons sugar · Pinch of fine salt · 2½ tbsp unsalted butter for pastry cream · 1½ tsp vanilla extract for pastry cream

6. 6

   Step 6: Preheat the oven to 375°F / 190°C. Roll one chilled dough disc on a lightly floured surface to ⅛ inch thick. Cut eight rounds slightly larger than the small heart-shaped or sandbakkel molds, press into the molds and leave dough overhanging their edges. Set the molds on a parchment-lined baking sheet and refrigerate. Wrap and refrigerate these rolling scraps for the second batch.

   Uses One chilled pastry-dough disc · Extra flour as needed for rolling

7. 7

   Step 7: Roll the second dough disc to ⅛ inch thick and cut eight matching tops. Fill the chilled tart bottoms about two-thirds full with chilled pastry cream. Lay on the tops, trim and press their edges firmly to seal. Refrigerate the assembled tarts 10–15 minutes. Wrap and refrigerate the top-dough scraps for the second batch.

   Chill assembled custard tarts before baking · 15 minUses Second chilled pastry-dough disc · Eight chilled tart bottoms · Chilled vanilla pastry cream for first batch · Extra flour as needed for rolling

8. 8

   Step 8: Bake the first batch about 18–23 minutes until golden and slightly puffed in the centre. Cool briefly in the molds, then carefully unmold onto a rack and cool completely. Dust with the separate finishing confectioners sugar. Gather the chilled dough scraps and repeat the rolling, filling, 10–15-minute chilling and baking process for a second batch, making approximately sixteen tarts in total depending on mold size. Refrigerate any leftover custard tarts.

   Bake each batch of custard tarts · 23 minUses Eight filled chilled custard tarts · Reserved bottom-dough scraps · Reserved top-dough scraps · Remaining chilled pastry cream · Extra confectioners sugar for dusting the finished tarts