Directions: |
Directions:In a stand mixer fitted with a dough hook mix flour, salt and water until soft dough forms and pulls away from the sides of the bowl. Flour a work surface and pat dough in a 6 inch square. Flour the dough, cover with plastic wrap and let rest at room temperature for 15 minutes. Roll the dough into an 18 inch square. Brush the excess flour off and spread about 1/3 of the butter onto the right 2/3 of the dough, leaving a 1 inch boarder around the edge. Fold the unbuttered portion over to the center of the dough. Brush off excess flour. Fold the left 1/3 section to the center. Starting at the top pat down the dough to release air bubbles and pinch edges to seal. Reroll the dough to 18 inch rectangle. Spread the rest of the butter over the entire dough surface. Roll into a tight log and cut in half. Wrap in plastic wrap and chill for at least 2 hours.
Custard
Whisk the flour and 1/4 c milk until smooth. In a sauce pan bring the sugar, cinnamon and water to a boil and cook until it registers 220º. Do not stir. In another sauce pan scald the remaining 1 c milk. Whisk the hot milk into the flour mixture. Remove the cinnamon stick from the sugar mixture and slowly pour into the milk mixture, whisking briskly. Add vanilla and stir for 1 minute until very warm. Whisk in the yolks and strain the mixture into a bowl, cover with plastic wrap and set aside. Heat the oven to 550º. Roll the pastry log until about an inch in diameter. Cut into 3/4 inch pieces. Place one piece, cut side down into a muffin pan, it should form a cup. Wet fingers and flatten the dough up the sides and bottom of each cup. Fill 3/4 full with slightly warm custard. Bake 8-9 minutes. Cool slightly in pan before transferring to wire rack to cool completely. |
This recipe for Custard Tarts is from