Iced Pastéis de Nata Bonbons

Prepare the Dough

1. 1In a large bowl, whisk together flour, sugar, and salt.
2. 2Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. 3Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. 4Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Custard Filling

1. 1In a saucepan, combine milk, sugar, cornstarch, egg yolks, and vanilla bean seeds and pod. Whisk until smooth.
2. 2Cook over medium heat, stirring constantly, until the mixture thickens considerably and coats the back of a spoon. Remove vanilla pod.
3. 3Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
4. 4Once chilled, whisk in the heavy cream until smooth and silky.

Assemble and Bake the Bonbons

1. 1Preheat oven to 400°F (200°C). Lightly grease mini muffin tins.
2. 2On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. 3Cut out small rounds, slightly larger than the mini muffin cups, and gently press them into the prepared tins.
4. 4Bake for 10-12 minutes, or until the pastry is golden brown and crisp.
5. 5Let the tart shells cool completely. Once cool, pipe or spoon the chilled custard filling into each shell.

Enrobe in Chocolate

1. 1Melt the dark chocolate and vegetable oil in a double boiler or microwave in 30-second intervals, stirring until smooth.
2. 2Dip each custard-filled tartlet into the melted chocolate, ensuring it is fully coated. You can use a fork or dipping tools.
3. 3Place the coated bonbons on a parchment-lined baking sheet and refrigerate for about 15-20 minutes, or until the chocolate has set.