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.
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.
Story Behind this Recipe
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.