Pear Custard Pies

Name: Pear Custard Pies
Yield: 8 servings
Cuisine: American
Ingredients: 1 Asian pear; 2 tbsp Sugar; 1/2 Lemon juice (or lemon juice powder); 1 Egg yolk; 25 grams Sugar; 10 grams Cake flour; 120 ml Milk; 5 drops Vanilla extract; 2 sheets Frozen puff pastry

cookpad.japan @cookpad_jp

I was inspired by a fruit tart, but neither my husband nor I like cookie tart crust, so I decided to make pies because we like them.

Custard Cream: You can cover with cling film as usual if you add the whipped cream.
Pear Compote: You can make apple compote with the same cooking method. The cooking time varies depending on how you cut an apple. Adjust the cooking time accordingly.
Baking Beans: I use azuki beans or rice and reuse them repeatedly instead of using baking beans. For 8 small pies. Recipe by yuyuxyuyu

I was inspired by a fruit tart, but neither my husband nor I like cookie tart crust, so I decided to make pies because we like them.

cookpad.japan @cookpad_jp

I was inspired by a fruit tart, but neither my husband nor I like cookie tart crust, so I decided to make pies because we like them.

Saved

Ingredients

8 servings

Pear Compote
1Asian pear
2 tbspSugar
1/2Lemon juice (or lemon juice powder)
Custard Creme
1Egg yolk
25 gramsSugar
10 gramsCake flour
120 mlMilk
5drops Vanilla extract
Pie Crust
2sheets Frozen puff pastry

Saved

Steps

1

Pear Compote: Quarter the pear, peel it, and remove the core. Slice diagonally into 5 mm thick slices.
2

Combine the pear from Step 1, sugar, and lemon juice in a heat resistant container, cover with a lid (or cling film) and microwave for 3 minutes. Turn the pears over, cover with a lid and microwave for another 2 minutes.
3

Let it cool down a little. When it's cool enough, chill in the fridge.
4

Blind-baking the pie crust: Thaw the frozen puff pastry sheet in the fridge (about 30 minutes). Roll it out with a rolling pin to shape into a square (1 at a time).
5

Quarter the pastry from Step 4. Make 4 slits and put into muffin molds.
6

Make 4 slits as shown in the picture.
7

Place a aluminum cup on each pastry and fill with baking beans. Blind bake in a preheated oven at 200°C. Bake for 10 minutes, remove the baking beans and bake for another 10 minutes.
8

Custard Cream: Combine the egg yolk and sugar in a bowl, and mix with a whisk until the mixture turns whitish. Sift in the cake flour and mix well.
9

Warm up the milk in the microwave. Add 1/3 of the milk into Step 8 and mix lightly. Then add the rest of the milk and mix well.
10

Transfer to Step 9 into a pan, heat over medium heat while stirring. When thickened, remove from the heat. Cool the pan in a bowl of iced water.
11

When it's cooled a little, transfer to a container, cover tightly with cling film and chill in the fridge. You can whip heavy cream and combine with the custard cream if you like.
12

To finish: Put the custard into the cooled pie pastry and decorate with the pear compote. You can put the whipped cream under the custard if you like.
13

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14

If the bottom of the pie crust is puffed up, press lightly to flatten it to secure the cream.
15

I made my own pie crust! Please give it a try when you have time.
16

I put canned tangerines (this one is canned Dekopon citrus) on top!
17

I can only make 6 pies with this mold, so I use paper muffin cups to bake the rest. Cut the top part of the cups to adjust the height.