Makes 16 vanilla hearts

Dough:

450 ml wheat flour

150 ml icing sugar (florsocker)

50 ml potato starch (potatismjöl)

1 spice measure vanilla sugar (vaniljsocker)

1 spice measure salt

200 g butter

1 egg yolk

1 tbsp cold water

Custard:

400 ml milk

2 egg yolks

50 ml granulated white sugar

1 spice measure vanilla sugar

50 ml corn starch

50 ml icing sugar

Method:

Mix the dry ingredienets for the dough.

Cut the butter into cubes. Add the egg yolds and water and mix to a dough. Leave to rest in the fridge for 30 min.

Whisk the ingredients for the custard in a pan, cook on low heat while whisking until thickened. Take off the heat and leave to cool.

Turn the oven on to 200 c degrees.

Roll out the dough. Using Vanilla Heart moulds cut out 32 hearts. Press out half of the dough from the moulds and spoon custard in to the hearts that are still in the moulds.

Place the other half of the heart shaped doughs on top and press the sides together.

Place the heart moulds on on an proof tray and bake in the middle of the oven for approx. 12 minutes.

Leave to cool before tipping the pastries out of the molds. Spinkle icing sugar on top before serving.