Sofia Nordgren: Vanilla custard hearts
By Sofia Nordgren
Crispy, heart-shaped pastries with a hidden treasure of vanilla custard. Not just wonderfully delicious, but also beautiful to look at. This month, I’m challenging you a little. Making these pastries takes a little time and effort; it’s like making a little piece of art. But try to enjoy the process – it will make it both easier and a lot more fun.
To make these, you’ll need small heart-shaped pans, about 6x7cm. You’ll find them in well-sorted stores that sell kitchen supplies. If you can’t find them, any other small pans will do. Or you can try making them in muffin tins. Good luck!
Amount: 12 vanilla hearts
PASTRY DOUGH
200 g cold margarine or butter
240 g all-purpose flour
80 g potato starch
60 g caster sugar
1 tsp bourbon vanilla powder
Pinch of salt
VANILLA CUSTARD
300 ml oat milk
2 tbsp potato starch
pinch of salt
2 tsp bourbon vanilla powder
4 tbsp caster sugar
20 g vegan margarine
INSTRUCTIONS
1. Start with the pastry dough. Place all ingredients in a baking bowl. Mix together using your hands and work the dough until it just comes together. If it’s not coming together, try adding 1/2 tsp water.
2. Wrap the dough in plastic and place in the fridge to rest for about an hour.
3. Meanwhile, prepare the vanilla custard.
4. Vanilla custard: in a saucepan, combine oat milk and potato starch. Stir continuously while heating it over medium heat until it thickens.
5. Remove the saucepan from the stove and add salt, vanilla, sugar, and margarine. Let cool.
6. Preheat the oven to 225°C.
7. Grease the pans with a generous amount of margarine.
8. On a floured surface, roll out the dough to a 2-4mm thick plate. Use one of the heart-shaped pans, turn it upside down and cut out heart-shaped pieces of the dough that are a few millimetres bigger than the pan.
9. Cover the pans with the heart-shaped dough pieces, press with your thumbs to make sure the dough sticks to the pan. Remove any excess dough that is hanging over the edges of the pans.
10. Add about a tablespoon of vanilla custard to the pans.
11. Cut out lids of dough and cover each heart pan with it. Press with your thumbs around the pan to make sure the two layers of dough are stuck to each other. Remove any excess dough with a sharp knife.
12. Bake in the lower part of the oven for 12-15 minutes, or until slightly golden.
13. Carefully turn the pans upside down to remove the pan from the cookie. Place the cookie on a parchment paper and let cool.
14. Sprinkle with powdered sugar before serving.
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