Paul Hollywoood’s, the recipe is in the latest GF mag, the contestants of Great British Bake Off were making them a couple of weeks ago.

For the sweet pastry I used 165 g plain flour, 25 g of ground almonds, 120 g unsalted butter, 55 g of sugar and 1 medium egg, made into a dough and chilled it for 30 mins, while preparing the muffin tray and the custard.

Paul’s recipe said the dough would have made 12 pies, I made 10, but lesson’s learned, the dough didn’t shrink as much as I thought it would. The custard however, made of 7 egg yolks and 700 ml of fat milk and  90 g of sugar was too much, by half, at least, for my muffin tray. I made 4 spontaneous creme brulees with the remaining custard, while the pies baked in 180 degrees for 15 mins, then I lowered the temperature to 160 degrees and baked them for a further 10-12 minutes. Oh, the final touch was a sprinkle of nutmeg on top.

I took them out when still slightly wobbled and were a bit domed . As a result we have beautifully set custard in yummy, crumbly sweet pastry. Very much enjoyed.