Crispy Custard-Filled Mini Cakes

Ingredients

• VANILLA CUSTARD
• 1 egg
• 80 g sugar
• 40 g cornflour
• 400 ml milk
• 70 g butter
• 10 g vanilla sugar
• PASTRY
• 340 g plain flour
• 170 g butter, cold and cubed
• 120 ml water
• 1 tsp 9% vinegar
• Pinch of salt
• 1 small egg

Method

1. For the custard, whisk the egg, sugar and cornflour in a saucepan.
2. Gradually whisk in the milk.
3. Cook over medium-low heat while stirring continuously.
4. Continue cooking until thickened.
5. Remove from the heat.
6. Stir in the 70 g butter and vanilla sugar.
7. Cover the surface and leave the custard to cool.
8. Preheat the oven to 200°C (400°F).
9. Place the flour and cold butter in a bowl.
10. Rub together until the mixture resembles coarse crumbs.
11. Add the water, vinegar, salt and small egg.
12. Mix until a dough forms.
13. Divide the dough into approximately 10 portions.
14. Flatten each portion.
15. Add a spoonful of cooled custard.
16. Enclose the filling and shape into small cakes.
17. Arrange on a lined baking tray.
18. Bake for 15–20 minutes, until crisp and golden.
19. Cool slightly before serving.