Photography by Joann Pai Shane’s rich, fluffy take on brioche tarts are made all the better with fine Irish dairy and fresh local produce.For more an intimate look at Shane’s home and his baking career, check out our blog post, In the Kitchen with Shane Smith.  Brioche Custard Tarts   Makes 12 (4-inch) tarts Ingredients 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 Instructions In a small bowl, stir together warm milk and yeast.Let stand until foamy, about 10 minutes.

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.

Spray a large bowl

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