light | velvety | nutty - tonka & vanilla infused belvedere vodka, banana du bresil liqueur - kota pandan liqueur, genmaicha green tea - chica chida peanut butter tequila, oat milk clarification, white chocolate - dulce de leche

VELVET KOMYO

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

In a saucepan, combine 2 cups of milk and 1 cup of heavy cream. Heat over medium heat until it just begins to simmer, then remove from heat.

Heat Milk and Cream

In a mixing bowl, whisk together 3 large eggs, 3 tablespoons of granulated sugar, and a pinch of salt until well combined.

Whisk Eggs and Sugar

Slowly pour the heated milk and cream mixture into the egg mixture while whisking continuously to temper the eggs.

Combine Mixtures

Add 1 teaspoon of vanilla extract to the mixture and stir well.

Add Vanilla

Strain the custard mixture through a fine-mesh sieve into another bowl to remove any curdled bits.

Strain Mixture

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt.

Combine Dry Ingredients

Cut 1 stick of unsalted butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Cut in Butter

Gradually add 4 tablespoons of ice water, one tablespoon at a time, mixing until the dough starts to come together.

Add Ice Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill Dough

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness and cut out circles to fit your tart pans.

Roll Out Dough

Gently press the rolled-out dough into the tart pans, trimming any excess dough from the edges.

Fit into Tart Pans

Preheat Oven

Pour the custard filling into each tart shell, filling them about 3/4 full.

Fill Tarts

Place the filled tart pans in the preheated oven and bake for 25-30 minutes, or until the custard is set and the tops are slightly golden.

Bake Tarts

Remove the tarts from the oven and let them cool at room temperature for at least 15 minutes before serving.

Cool and Serve

milk

heavy cream

granulated sugar

large eggs

vanilla extract

salt

all-purpose flour

unsalted butter

ice water