Pear Custard Pies

Pear Custard Pies

I used seasonal pears to make pear compote in a microwave. I made quick and easy pies with it using frozen puff pastry sheets. Pears are now in season, so this recipe is perfect

Ingredients: 8 small pies

Pear Compote
Asian pear
2 tablespoons
Lemon juice (or lemon juice powder)
Custard Creme
Egg yolk
25 g
Cake flour
10 g
120 ml
Vanilla extract
5 drops
Heavy Cream (to taste)
Pie Crust
Frozen puff pastry
2 sheets


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. -
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.

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.