Brioche Custard Tarts
Makes 12 (4-inch) tarts
  • ½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 3¼ teaspoons (10 grams) instant yeast
  • 3¼ cups (406 grams) all-purpose flour
  • 3 tablespoons (36 grams) castor/superfine sugar
  • 2¼ teaspoons (6 grams) kosher salt, divided
  • 5 medium eggs (235 grams), room temperature and divided
  • ¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
  • 1 teaspoon (5 grams) whole milk
  • Vanilla Custard (recipe follows)
  • Rhubarb Filling (recipe follows, see Note)
  • ⅔ cup (213 grams) warm orange marmalade
  • ½ cup (100 grams) Swedish pearl sugar
  1. In a small bowl, stir together warm milk and yeast. Let stand until foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, castor sugar, and 2 teaspoons (6 grams) salt. Add yeast mixture and 4 eggs (188 grams), and beat at medium speed until a dough forms, about 5 minutes. Gradually add butter, 1 tablespoon (14 grams) at a time, beating until combined and smooth after each addition, 10 to 15 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
  4. Line 2 baking sheets with parchment paper.
  5. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 73 grams each). Shape each portion into a smooth ball, and place 2 inches apart on prepared pans. Using the palm of your hand, flatten dough balls into 4-inch disks. Using your index finger, press down in center of each disk to create a 1-inch indentation. Cover with a kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together milk, remaining 1 egg (47 grams), and remaining ¼ teaspoon salt. Brush egg wash onto dough. Spoon Vanilla Custard into center of each dough circle; top with 4 pieces of Rhubarb Filling.
  8. Bake until brioche is golden brown, 15 to 20 minutes. Remove from pans, and let cool completely on wire racks. Before serving, brush with warm marmalade, and sprinkle with pearl sugar.
Recipe by Bake from Scratch at