Apple and Egg Custard Tart

Name: Apple and Egg Custard Tart
Prep time: 30 min
Cook time: 15 h
Yield: 8-10
Ingredients: Shortcrust Pastry 1; Whole Milk 320 ml; Double Cream 320 ml; Medium Egg Yolks 4; Cornflour 4 tsp; Sugar 80 g; Nutmeg 2 tbsp; Cinnamon 2 tbsp; Apples (Granny Smith or Similar) 5 - 6; Lemon Juice; Sugar for sprinkling

Maybe too beautiful to eat... Well, maybe.

30 minutes prep

1.5 hours cook

Serves 8-10

Chris Cahill

Ingredients

1 Shortcrust Pastry

320 mlWhole Milk

320 mlDouble Cream

4 Medium Egg Yolks

4 tspCornflour

80 gSugar

2 tbspNutmeg

2 tbspCinnamon

5 - 6Apples (Granny Smith or Similar)

Lemon Juice

for sprinkling Sugar

A large baked egg custard spiced with nutmeg and cinnamon, topped with baked apple slices.

Method

Cover a tart tin with shortcrust pastry, brush with egg wash then bake for 5 mins to seal at 180ºC Fan.

Core and slice apples, then place in a large bowl of water with a squeeze of lemon juice to stop browning.

Heat milk and cream in a jug. Whisk egg yolks, cornflour, and sugar together in a pan. Combine slowly while whisking, cook until thickened, add nutmeg and cinnamon then cool while covered.

Fill the tart case with the egg custard mix, saving some for drizzle later on.

Boil the apple slices in the water, over the hob or in the microwave until flexible. Remove the apple slices from the water and dry as much as possible, then arrange over the custard.

Bake the tart at 160ºC fan for 50 mins until the custard is almost set and the pastry is golden brown.