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

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.

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

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).

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

Make 4 slits as shown in the picture.

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.

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.

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.

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.

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.

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.

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

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

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

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.