Vanilla Custard Cream Squares – Page 2

Recipe Directions

In a large mixing bowl, combine the flour, sugar, and salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
Gradually add the cold water to the flour mixture, mixing until a dough forms.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a saucepan, heat the whole milk over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and creamy.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Roll out one portion of the chilled pastry dough on a lightly floured surface into a square slightly larger than the baking pan. Transfer the dough to the prepared pan and press it evenly into the bottom.
Spread the chilled vanilla custard filling over the pastry layer.
Roll out the second portion of chilled pastry dough into a square and carefully place it over the custard filling, pressing the edges to seal.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and allow to cool completely in the pan before slicing into squares.

To make these Vanilla Custard Cream Squares, you’ll need: