Little Custard Pies

Now, I have a bee in my bonnet from all these custard baked things.

I don't like them. They don't work for me and it's rather annoying!!

I really liked this recipe and that I had to make my own pastry. I've never really made a lot of pastry before so was excited to try it again and quite happily surprised at the result when rolling it out and cutting it.

Then the recipe says to cut it to size, pop it in the tin and blind bake. Ok....for how long? I knew blind baking involved weighing the pastry down and baking it so the liquid filling doesn't make the pastry all soggy. So I loaded my pastries up with some lentils and baked for 10min. It wasn't until after they were filled with custard and back in the oven that I was able to further inspect the book and find blind baking instructions in the glossary. A reference to that within the recipe would have been helpful...

The custard is a basic egg custard that's made on the stove but finished before it's custard-like-thick. After blind baking you add the top embellishments, pour in the custard mixture then bake till set.

I think this is where it goes all wrong. Just like my Creme Brulee, the custard part looks like its turned into scrambled eggs when you bite into it. The flavor is there and its not as watery (maybe the pastry absorbed it) as the brulee, but it's not smooth and creamy as a custard tart should be.

I was so disappointed and have no idea why all my baked custards are doing this! If anyone out there knows, please help!! I'm now thinking I need to get an oven thermometer and check how hot its actually getting. Or maybe I'm making the custard wrong initially? But its smooth and yummy before its baked? I'm so puzzled.....

So, I have leftover pastry and might just have to make them again and see how I go.  

Either way, they still tasted good!