- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream
- ⅔ cup (130g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For the Topping:
- ¼ cup (30g) powdered sugar (for dusting)
