This dessert makes the perfect ending to any kind of meal; whether it’s lunch or dinner or even a tea party.
It smells so good that the aromas alone will be enough to entice anyone into having a slice. It’s moist and delicious and a perfect balance of all the ingredients included. Which aren’t many, so there’s no need to fret! This is one of the easiest custard tarts I’ve ever made – I guess that’s one of the reasons I love it so much!
Ingredients
1 pre-baked pastry case
2 lbs apples
4 Tbsp Domino white sugar
Custard:
1 cup Borden heavy cream
5 egg yolks
4 tbsp Domino white sugar
1 tsp Argo cornstarch
Instructions
Peel and cut the apples into slices or cubes, put them in large pan and add 2 Tbsp water. Cover and cook on low-medium heat for 10 minutes or until almost broken down into a puree. Stir occasionally as it helps with the breaking down.
Remove the lid and continue cooking on low, to dry out for 10-15 minutes, stirring occasionally. When the puree is very thick transfer to a bowl to cool down. You should end up with about 1¾ – 2 cups of puree for the tart.
Preheat oven to 250 F.
Custard:
Whisk together all the custard ingredients in a wide pan. Put the pan on low-medium heat and bring the custard near boiling point, whisking continuously. If the mixture starts to curdle on the bottom take the pan off the heat and keep stirring vigorously until it’s smooth again. Pour custard into a jug.
Assemble the tart by adding the apple puree first, it should come halfway, pour the custard on top. Place the tart on to a baking sheet. Feel free to garnish with apple slices, if you’d like.
Bake for 30 minutes and do the jiggle test see how much it ripples, turn the tart around in the oven and bake until custard is just set, could take another 15-30 minutes depending on ovens.
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Quick tip: Taste the apple puree and add more sugar, if needed.