Iced Pastéis de Nata Bonbons

Prepare the Dough

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

Make the Custard Filling

1. In a saucepan, combine milk, sugar, cornstarch, egg yolks, and vanilla bean seeds and pod. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens considerably and coats the back of a spoon. Remove vanilla pod.
3. Pour 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. Once chilled, whisk in the heavy cream until smooth and silky.

Assemble and Bake the Bonbons

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

Enrobe in Chocolate

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