Mini Custard Filled Pies
Cremelinser, or just linser, are basically custard-filled shortcrust pies, and they. are. incredible. If you love vanilla custard, you won’t be able to get enough of these little pies! The crust is thin, buttery, and flaky, and the custard is smooth, sweet, and delicious. You could also try making the filling with other flavors – maybe marzipan or chocolate – but either way, you really can’t go wrong. In Denmark, you can buy these in many shops and bakeries, but they are seriously one of the easiest recipes to bake at home. Just pastry and custard…it’s truly amazing how something so simple can be so yummy!
Tips & Tricks
This recipe isn’t too hard to follow. The pastry is just simple shortcrust (the same from our hindbærsnitter recipe), and the filling is our homemade kagecreme. We use a muffin tin to shape and bake our linser, which is technically incorrect, as they are supposed to be baked in linse tins that are smaller than muffin tins. However, we don’t have the correct tins at home, so we thought why not make them a bit bigger but equally as delicious? We hope you try it out and enjoy! Leave a rating and comment below if you try our recipe, and be sure to tag us on Instagram if you post a photo!
Cremelinser (Mini Custard Pies)
Ingredients
PASTRY
- 300 grams (2 1/4 cups + 2 tbsp) flour
- 200 grams (14 tbsp) butter
- 50 grams (1/2 cup) powdered sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
FILLING
Instructions
- Follow our recipe for kagecreme. It needs to chill completely before you can use it in this recipe. Alternatively, you could use any flavor of store-bought custard!
- Combine flour, powdered sugar, and salt in a food processor and pulse to combine. You can also do this by hand by whisking together the ingredients in a bowl!
- Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you reach a sand like consistency.
- Add egg and vanilla extract and pulse until the dough starts to come together. If working by hand, add egg and vanilla to your bowl, mix to distribute, and gently press together until your dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Butter a muffin tin thoroughly (you really don’t want these to stick!). Preheat your oven to 375 degrees F (about 190 C).
- Once your dough has rested, roll it out to about 1/8 of an inch thick (3 mm), and cut out circles. Keep in mind: the circles need to be larger than the bottom circle of each muffin hole in the muffin tin, since you also need to build the sides of the pies. Press these circles into the muffin tin and make sure your dough comes all the way up the sides.
- Fill each pie with kagecreme, making sure not to overfill!
- Then, cut out more circles, but this time slightly smaller, for the lids of the pies. Place them on top of the pies and connect to the sides of the pie by squeezing together the dough. You really want to make sure that the lid and the rest of the pie won't come apart in the oven!
- Bake for 12-15 minutes or until golden brown. Enjoy!
Must try soon. Har en muffinform 😉 elsker linser, men har aldrig prøvet at bage selv.
Vi venter spændt på resultatet!
On a positive note, the custard turned out very well and tasted amazing! I left the shortcrust in the fridge for one night and it turned out very very dry and cracking. It was so difficult to get them in the muffin pans without them cracking and it was also really difficult to pinch the lids on top. And taking the circles off the counter was hard even with flour dusted😔 i was pretty bummed because this felt like a big project and i made them for pi day. Unfortunately it didn’t taste totally right in the end but we still enjoyed them.
Oh no! That’s not good, I’m sorry the dough turned out dry. I wonder if it was the size of the egg? With dough like this, sometimes a tiny bit of liquid can make all the difference. Or, it could also be that you need to warm up the dough a bit in your hands after it comes out of the fridge. But nonetheless, really sorry it turned out like that 🙁 Thanks for using our recipe and leaving a comment, we will definitely go back and double-check the dough in this recipe!