Amish Custard Tart
Amish Custard Tart
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold water
- 1 cup unsalted butter, very soft, divided
For the Custard
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 lemon peel, strip (about 2 inches)
- 1 cinnamon stick
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup cold water, mixing until a very sticky dough forms.
⏱️ 3 min
- 2
Turn the sticky dough onto a well-floured surface. Knead briefly, just until it comes together. Shape into a ball, cover, and let rest for 15 minutes to relax the gluten.
⏱️ 17 min
- 3
Roll the dough into a thin, roughly 12x12-inch square. Spread 1/3 cup of the very soft unsalted butter evenly over two-thirds of the rolled-out dough, leaving one-third unbuttered and the edges clear.
⏱️ 5 min
- 4
Fold the unbuttered third of the dough over the middle section, then fold the remaining buttered third over that, like folding a letter. This creates three layers.
⏱️ 1 min
- 5
Roll the folded dough again into a thin square. Spread another 1/3 cup of the very soft unsalted butter over two-thirds of the dough, then fold again as in Step 4.
⏱️ 5 min
- 6
Chill the dough for 10 minutes to firm up the butter.
⏱️ 10 min
- 7
Roll the dough once more into a thin square. Spread the remaining 1/3 cup of very soft unsalted butter over two-thirds of the dough, then fold again as in Step 4.
⏱️ 5 min
- 8
Roll the dough tightly into a log, starting from one of the short ends. Seal the edge of the dough log by pinching it closed.
⏱️ 2 min
- 9
Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the butter to fully solidify and the dough to become manageable.
⏱️ 240 min
- 10
While the dough chills, prepare the custard. In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup water, the lemon peel strip, and the cinnamon stick. Heat over medium heat until hot and the sugar dissolves. Set aside to steep; this is your 'syrup'.
⏱️ 10 min
- 11
In a separate medium saucepan, whisk together 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1 1/2 cups whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens significantly, about 5-7 minutes.
⏱️ 7 min
- 12
Remove the thickened milk mixture from heat and let it cool slightly for about 5 minutes.
⏱️ 5 min
- 13
Remove the lemon peel and cinnamon stick from the syrup. Whisk the 3 large egg yolks and 1 teaspoon vanilla extract into the slightly cooled milk mixture. Then, gradually whisk in the prepared syrup until fully combined.
⏱️ 3 min
- 14
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure it is perfectly smooth. Set aside.
⏱️ 2 min
- 15
Preheat your oven to 550°F. Grease a 12-cup muffin tin.
⏱️ 10 min•🌡️ 550
- 16
Remove the chilled dough log from the refrigerator. Cut the log into 12 equal pieces, about 1-inch thick rounds.
⏱️ 2 min
- 17
Using wet fingers, press each piece of dough into a muffin cup, working it thinly up the sides and slightly above the rim of the cup. This creates a thin crust.
⏱️ 5 min
- 18
Fill each dough-lined muffin cup three-quarters full with the prepared custard.
⏱️ 2 min
- 19
Bake for about 12 minutes, or until the tarts are browned, bubbling, and the custard is set. Keep a close eye on them due to the high temperature.
⏱️ 12 min•🌡️ 550
- 20
Cool the baked tarts slightly in the muffin tin before carefully removing them. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Amish Custard Tart
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold water
- 1 cup unsalted butter, very soft, divided
For the Custard
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 lemon peel, strip (about 2 inches)
- 1 cinnamon stick
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup cold water, mixing until a very sticky dough forms.
⏱️ 3 min - 2
Turn the sticky dough onto a well-floured surface. Knead briefly, just until it comes together. Shape into a ball, cover, and let rest for 15 minutes to relax the gluten.
⏱️ 17 min - 3
Roll the dough into a thin, roughly 12x12-inch square. Spread 1/3 cup of the very soft unsalted butter evenly over two-thirds of the rolled-out dough, leaving one-third unbuttered and the edges clear.
⏱️ 5 min - 4
Fold the unbuttered third of the dough over the middle section, then fold the remaining buttered third over that, like folding a letter. This creates three layers.
⏱️ 1 min - 5
Roll the folded dough again into a thin square. Spread another 1/3 cup of the very soft unsalted butter over two-thirds of the dough, then fold again as in Step 4.
⏱️ 5 min - 6
Chill the dough for 10 minutes to firm up the butter.
⏱️ 10 min - 7
Roll the dough once more into a thin square. Spread the remaining 1/3 cup of very soft unsalted butter over two-thirds of the dough, then fold again as in Step 4.
⏱️ 5 min - 8
Roll the dough tightly into a log, starting from one of the short ends. Seal the edge of the dough log by pinching it closed.
⏱️ 2 min - 9
Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the butter to fully solidify and the dough to become manageable.
⏱️ 240 min - 10
While the dough chills, prepare the custard. In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup water, the lemon peel strip, and the cinnamon stick. Heat over medium heat until hot and the sugar dissolves. Set aside to steep; this is your 'syrup'.
⏱️ 10 min - 11
In a separate medium saucepan, whisk together 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1 1/2 cups whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens significantly, about 5-7 minutes.
⏱️ 7 min - 12
Remove the thickened milk mixture from heat and let it cool slightly for about 5 minutes.
⏱️ 5 min - 13
Remove the lemon peel and cinnamon stick from the syrup. Whisk the 3 large egg yolks and 1 teaspoon vanilla extract into the slightly cooled milk mixture. Then, gradually whisk in the prepared syrup until fully combined.
⏱️ 3 min - 14
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure it is perfectly smooth. Set aside.
⏱️ 2 min - 15
Preheat your oven to 550°F. Grease a 12-cup muffin tin.
⏱️ 10 min•🌡️ 550 - 16
Remove the chilled dough log from the refrigerator. Cut the log into 12 equal pieces, about 1-inch thick rounds.
⏱️ 2 min - 17
Using wet fingers, press each piece of dough into a muffin cup, working it thinly up the sides and slightly above the rim of the cup. This creates a thin crust.
⏱️ 5 min - 18
Fill each dough-lined muffin cup three-quarters full with the prepared custard.
⏱️ 2 min - 19
Bake for about 12 minutes, or until the tarts are browned, bubbling, and the custard is set. Keep a close eye on them due to the high temperature.
⏱️ 12 min•🌡️ 550 - 20
Cool the baked tarts slightly in the muffin tin before carefully removing them. Serve warm.
⏱️ 5 min