These shell shaped mini pies are filled with homemade cranberry custard. After baking the cranberry custard is still soft and gentle. The pastry is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. These treats are subtle, sophisticated and tasty. Enjoy!
shell (or other design) shaped mini tart pans (12 pieces)
Ingredients for pastry:
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- pinch of salt
- 1 teaspoon vanilla paste
- 1 ½ cups + 2 tablespoons all purpose flour
- 4 tablespoons almond flour
- 200 ml milk
- 2 egg yolks
- 40 g granulated sugar
- 3 tablespoons cherry puree
- 40 g corn starch
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make custard: you can use store-bought cranberry puree from the tin or make homemade. Place in a saucepan 120 g frozen cranberries with 1 tablespoon sugar and 1 tablespoon water. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cranberry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat, transfer to a bowl. Cover the surface with a cling film to prevent forming the skin. Leave to cool.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Pour the cranberry custard over pastry bases and smooth evenly. Cover each with the top part. Damp the edges lightly with water and press to seal. Make small hole or cross in each pie (on the top cover).
Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.
Tags: almonds, cranberry.