Cream tart with caramelized pears

Pies with fruits are my favorite dessert to make. The natural sweetness of the fruits balances perfectly with the vanilla custard cream and the flaky crust. I caramelized the fruits with agave and cinnamon instead of baking them in the oven which enhances the special taste pears bring to this dessert.

For the crust:

  • 1 1/2 cup of all purpose flour
  • 1 tsp of salt
  • 1 tbsp of sugar
  • 1/2 cup butter or margarine
  • A few tablespoons of cold water

For the vanilla custard

  • 4 egg yolks
  • 1/2  cup of sugar
  • 1/2 cup of cornstarch
  • 16 ounces of milk or non dairy creamer
  • 1 tsp of vanilla extra
  • 1/3 cup of melted butter or margarine

For the pears

  • 3 medium sized pear
  • 1/2 cup of water
  • 1/3 cup of agave
  • 1 tbsp of cinnamon

To make the crust: in a large bowl, mix the flour with the sugar and the salt. Slowly incorporate  the butter. Mix with the hands and add gradually a few tablespoons of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 minutes.

Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 20-25minutes.

To make the custard: in the bowl of the mixer, beat the egg yolks on high speed, add the sugar and the cornstarch. Heat up the milk or non dairy creamer in a small pot over medium heat. Once the milk starts to boil, pour 1/3 into the egg mixture and beat a medium speed. Pour this mix into the pan with the rest of the milk and lower the fire.

Mix with a wooden spoon slowly until the mixture becomes bubbly and the consistency changes. Add the butter and the vanilla extract.

Pour this cream into the baked pie crust.

to prepare the pears: heat up the water in a small pot. Add the agave and the pears. Sprinkle some cinnamon. Cook for about 10 minutes on each side.

Decorate the pie with the pears on top.

Blueberry Custard Pie

When blueberries are in season, my first idea is always to bake a delicious dessert and cutting the amount of sugar. I love the taste of fresh blueberries and when baked in a delicious custard pie, it makes the perfect summer dessert.

For the pie crust:

  • 1 3/4 cup of flour
  • 1 tsp of salt
  • 3 tbsp of sugar
  • 2/3 cup of butter or margarine at room temperature
  • few tablespoons of cold water

For the custard:

  • 3 large eggs beaten
  • 1 cup of sugar
  • 3 tbsp of cornstarch
  • 1/2 cup of milk
  • 1/2 cup of flour
  • 1 1/2 cup of fresh blueberries

Mix the flour and the margarine by hand in a large mixing bowl, the salt and the sugar. Add the tablespoons of water few at a time, working the dough very well until everything comes together.

Once the dough is ready, wrap it in plastic wrap and refrigerate for 30min.

Preheat the oven to 375. Place the dough into a 9 inch pie plate and trim off the excess. Bake for about 15 to 20 minutes.

For the custard: Mix the beaten eggs with the sugar and beat on high speed until it becomes foamy. Reduce the speed. Add the flour, salt and cornstarch. Keep beating until everything is well mixed. Add the blueberries and mix with a spatula.

Pour the custard filling into the pie crust and bake for 35min on 350.