Mini strawberry custard pies

This recipe makes 12 pies. The custard recipe is from Laura’s Bakery.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 210*C

Step 2

Cut out circles in your puff pastry the size of your cupcake molds. (I used 1 sheet per 4 pies.) Cut out strips that have the width equal to the height of your molds. (I cut out 6 strips per sheet.) Press down the puff pastry in the molds and poke holes with a fork to prevent rising.

Step 3

Put the molds in the oven for 15 minutes or until golden brown.

Step 4

In a bowl, combine the egg yolk, both sugars and the flour and mix well.

Step 5

In a saucepan over medium heat, heat your milk until bubbles start to form at the sides, then immediately take off the heat.

Step 6

In small amounts, add the milk to the sugar egg mixture and mix well in between. As soon as all the milk is added, pour the mixture back into the saucepan and bring to a boil. Keep stirring the mixture until it thickens to a thick custard. Don’t be afraid to feel lumps form, these should dissolve on itself.

Step 7

Scoop the custard into a ceramic bowl and put cling film on top. Press it down onto the custard to prevent a layer from forming. Let it cool down to warm but not hot and place in the fridge to cool down until assembly. This takes around 2 hours.

Step 8

Melt your white chocolate au bain-marie. Take your crusts and put a teaspoon of white chocolate in each, one at a time. Take a fork to spread it around the inside of the crust. If all are done, place the crusts in the fridge to harden. (The white chocolate prevents the crusts from becoming soggy after a while.)

Step 9

Place a big spoonful of custard into each of the crusts and flatten it. Cut each strawberry in half and place 3 halves on each pie. Optionally, dust with powdered sugar when served.