Forget the ordinary – this isn’t your average fruit pie. My coconut peach pie features a luscious, cooked custard that’s ...

If lumps do form sieve the mixture. Pour the custard mixture into the tart case and bake for about 35 minutes at 140°C . The filling should be just set with a very slight wobble still in the centre.

You'll just need pantry staples for this classic Southern dessert, a simple yet lush custard ... bake pie from pastry chef Paola Velez, Ritz crackers make a salty, crumbly base for the puckery ...

Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam. This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated ...

Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

brush with beaten egg and bake for a further five minutes. This step ensures the base is sealed, so the filling won’t make it soggy. Set aside. Make the custard filling by heating the whipping cream ...