Ingredients

Ingredients for the “oil crust”

• 224 grams all-purpose flour
• 196 grams lard
• 140 grams butter

Directions

Oil Crust
Mix all the ingredients above until combined. The dough will be very sticky from the fats melting from the heat of your hands. Tightly wrap it in a sheet of plastic wrap and refrigerate.

Water Crust
Mix all the ingredients from above until combined. Shape the dough into a rectangle. Tightly wrap in plastic wrap and refrigerate. (Both crusts should rest at least 30 minutes.)

Custard
Add sugar and water into a saucepan and heat until melted and set aside to cool until slightly warm. In a bowl incorporate the milk and eggs. Take the sugar syrup and pour in a stream into the egg mixture. Whisk while pouring the syrup. Strain egg mixture, if necessary. Add vanilla and set aside to cool.

Forming the dough
Take the oil skin and lay it out on a lightly floured surface and place the water skin on top. Wrap the water skin around the oil skin and roll to ½-inch thick. Do the business letter fold and roll until ¼-inch. Refrigerate for 20 minutes. Repeat the business letter fold. Refrigerate. Fold the skin four times (in ½ then in ½) and roll ¼ -inch thick. Refrigerate for 30 minutes.

Take out the refrigerated dough, cut it in half. Refrigerate one part, the other will be worked on. Roll it to ¼ -inch thickness and mold it to the forms. Leave a ¼-inch lip over the mold’s edge (due to shrinkage). Repeat for the other half. Fill the pans with the cooled custard about 75% of the mold.

Preheat oven at 400°F and bake for 20 to 25 minutes until it’s golden brown and the custard is set.