Pummelo and Earl Grey Custard Mini Pies

We are huge proponents of enjoying an organic pummelo wedge by juicy wedge, but these custard mini pies are just as good! The combined flavors of earl grey and sunny pummelo citrus is sure to bring you back for more. Don’t take our word for it, try it now!

Ingredients:

Earl Grey Pastry Cream:

  • 1 cup milk
  • 1 cup heavy cream
  • 4 tsp earl grey loose leaf tea
  • 2 eggs
  • 5 Tbsp of cornstarch
  • 1/2 cup sugar
  • 1 cup fresh whipped cream (1 cup heavy cream = 2 Tbsp sugar) – Reserve 3/4 cup for earl grey cream and 1/4 cup for pummelo cream

Pummelo Pastry Cream:

  • 1 cup milk
  • 1 cup heavy cream
  •  2 eggs
  • 5 Tbsp of cornstarch
  • 1/2 cup sugar
  • 1/2 cup fresh pummelo juice
  • 1 tsp vanilla extract
  • Food coloring, optional

Pie Crust: Use your favorite pre-made pie or puff pastry crust!

Instructions:

Earl Grey Pastry Cream: Heat milk, cream, and tea in a medium saucepan on high heat till boil, remove from heat and allow tea to steep for at least 30 mins. Strain mixture and return to saucepan. Mix eggs,
cornstarch, and sugar in a separate bowl. Reheat milk/tea mixture again until boil, remove from heat, slowly whisk tea mixture into egg mixture. Return combined mixture to stovetop and heat again until thickened, be sure to stir continuously to avoid burning and sticking of the cream. Remove pastry cream from stovetop and pour into a heat safe bowl, cover with plastic wrap, pressing the plastic wrap down onto the surface of pastry cream to prevent it from creating a film as it cools. Place in refrigerator until cool. When you are ready to make the final pie, remove from refrigerator and blend in whipped cream.

Pumelo Pastry Cream: Heat milk and cream in a medium saucepan on high heat till boiling. Mix eggs, cornstarch, and sugar in a separate bowl. Remove milk and cream mixture from heat, slowly whisk into egg mixture. Return combined mixture to stovetop and heat again until thickened, be sure to stir continuously to avoid burning and sticking of the cream. Remove from stovetop and pour into a heatsafe bowl, cover with plastic wrap, pressing the plastic wrap down onto the surface of pastry cream to prevent it from creating a film as it cools. Place in refrigerator until cool. When the mixture is cooled, blend in the ½ cup of pumelo juice, vanilla extract, ¼ cup whipped cream, and food coloring if desired until lumps have disappeared and the mixture is creamy.

Prepare your mini tart pans with your pre-made pie or pastry crust. Pour one-half mixture of each pastry cream into the tart until filled. Place in preheated oven at 400F for 30 – 35 minutes until custard is still slightly wobbly and a fork comes out clean. You may want to cover the pie crust with aluminum foil halfway through the baking process to prevent browning. Allow tarts to cool and place in the fridge for at least an hour. Serve with fresh whipped cream if desired.

Makes four 5” mini pies.

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