Danish Custard Tarts

Instructions

1. Prepare the pastry dough
   In a large bowl, combine flour, sugar, and salt. Add the cold cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water and mix until the dough just comes together. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Create the laminated dough
   On a lightly floured surface, roll the dough into a rectangle. Fold the dough in thirds like a letter. Turn the dough 90 degrees and repeat the rolling and folding process. Wrap and refrigerate for another 30 minutes. Repeat this process two more times for a total of four folds.
3. Make the custard filling
   In a saucepan, heat milk with vanilla seeds and pod until just simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, stir in butter, and transfer to a bowl. Cover with plastic wrap directly on the surface and let cool completely.
4. Shape the tarts
   Preheat oven to 375°F (190°C). Roll out the chilled dough to 1/8 inch thickness. Cut into 4-inch squares. Place a tablespoon of custard in the center of each square. Fold the corners toward the center, leaving the custard visible. Place on parchment-lined baking sheets.
5. Prepare for baking
   Brush the pastry with beaten egg wash, being careful not to get any on the custard. Sprinkle the folded corners with sliced almonds, pressing gently to adhere.
6. Bake to golden perfection
   Bake in the preheated oven for 22-25 minutes, or until the pastry is golden brown and puffed. Rotate the baking sheets halfway through for even browning.
7. Cool and finish
   Transfer the tarts to a wire rack and let cool for 15 minutes. Dust with powdered sugar just before serving. The tarts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.