Cardamom Custard Pies with Spiced Pastry
Individual custard pies featuring warm spices: cardamom and nutmeg in a silky filling, with a buttery almond-flour crust. Crisp pastry shell gives way to creamy, aromatic custard. Baked in a muffin tin for convenient single servings. Best served slightly warm with whipped cream.
Ingredients
Instructions
- 1
Mix flour, superfine sugar, almond meal, and cinnamon together.
- 2
Grate in chilled butter and add beaten egg, mixing with your fingers until dough comes together.
- 3
Wrap dough in plastic and chill for at least 30 minutes.
- 4
Unwrap dough and place on a floured surface.
- 5
Cut out discs large enough to line muffin cups with slight overhang, then press into 6 muffin cups.
- 6
Return muffin tray to fridge while preparing custard.
- 7
Preheat oven to 400 degrees.
- 8
Warm milk in a saucepan.
- 9
Whisk eggs, superfine sugar, and cardamom together until creamy.
- 10
Pour warm milk into egg mixture while whisking constantly.
- 11
Pour custard into pastry shells and sprinkle nutmeg on top.
- 12
Lower oven temperature to 350 degrees.
- 13
Bake for 22-25 minutes until custard is set.
- 14
Remove from oven and cool on counter.
- 15
Serve with fresh whipped cream.
Tips
Keep butter cold before grating to ensure a flaky crust.
Do not skip the chilling step to avoid tough, difficult-to-work-with dough.
Whisk custard mixture continuously when adding warm milk to prevent curdling.
Test custard doneness by gently shaking the tray; filling should jiggle slightly in center.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently at 300F for 5 minutes if desired before serving.
Prepare and chill dough up to 1 day in advance. Line muffin cups 2 hours ahead and keep refrigerated. Prepare custard mixture just before baking.
Serve slightly warm or at room temperature with fresh whipped cream.
Common Mistakes
Do not skip chilling the dough to avoid shrinkage during baking.
Do not add milk to egg mixture without whisking continuously to avoid scrambled curds.
Do not overbake custard to avoid a rubbery, separated texture.
Do not use room-temperature butter when making dough to avoid dense, tough pastry.