2 cups (250g) all-purpose flour
¾ cup (170g) cold butter, cubed
¼ cup (50g) granulated sugar
1 egg yolk
2 tbsp ice water
✅ Vanilla Custard Filling
2 cups (500ml) whole milk
½ cup (100g) sugar
3 tbsp cornstarch
1 egg + 2 yolks
2 tsp vanilla extract (or 1 vanilla bean)
2 tbsp butter
✅ Finishing Touch
Powdered sugar for dusting
Step-by-Step Instructions
1. Make the Pastry
Pulse flour, sugar, and cold butter in food processor until crumbly.
Add egg yolk and water; pulse just until dough forms.
Divide in half, press one portion into lined 9x9" pan. Chill 30 mins.
Bake at 350°F (180°C) for 15-18 mins until pale gold. Cool completely.
2. Prepare the Custard
Whisk sugar, cornstarch, egg and yolks in bowl.
Heat milk until steaming (not boiling), then slowly pour into egg mixture while whisking.
Return to saucepan; cook over medium heat, stirring constantly, until thick like pudding (about 5 mins).
Off heat, stir in vanilla and butter. Cover with plastic wrap (directly on surface) and cool.
3. Assemble & Bake
Spread cooled custard over baked pastry layer.
Roll out remaining dough, place on top (or crumble over for rustic look).
Bake 25-30 mins at 350°F until golden.
Cool completely, then dust with powdered sugar and cut into squares.
Chef's Secrets for Success
🌡 Temperature control: Custard must thicken at just 175°F (79°C) to stay silky
⏳ Patience pays: Let layers cool completely before assembling to prevent sogginess
🍯 Flavor boost: Add 1 tbsp honey to custard for extra depth
