Apple Custard Tart

Directions

• Make the dough: Powder the granulated sugar in a blender. In a large mixing bowl, mix the flour and powdered sugar together. Add the cold butter. Using a pastry blender or fork, rub the butter into the flour/sugar mixture until it starts to resemble breadcrumbs. Add half of the whisked egg and stir until the mixture more or less comes together into a dough. Wrap the dough in cling wrap and refrigerate for 30 minutes. Keep the other half of the whisked egg aside to be used later as egg wash.
• Make the custard: Whisk all ingredients gently together until the sugar is almost dissolved. Set aside.
• Blind bake the tart shells: Preheat the oven to 190 C. Grease a 7 inch tart pan or springform pan with butter. Press the chilled dough evenly into the greased pan. If you’re using a springform pan, make sure that the sides of the tart shell are uniformly tall (about 1 to 1.5 inch should be enough). Line the inside of the pan with a piece of aluminium foil that is large enough to cover the bottom and sides of the pan. Scrunching up the foil beforehand will make it easier to lay it inside the tart pan. Fill the foil with pie weights or raw rice/beans. Bake for 20 minutes. After 20 minutes, take the pan out of the oven and remove the aluminium foil/pie weights setup. Mix 1 tbsp water with the leftover egg from step 1 and brush this on the insides and edges of the tart shell. Bake the tart shell for a further 10 minutes. Remove from the oven and let cool completely.
• Fill & bake the tart: Lower the oven temperature to 175 C. Arrange the apple slices in the tart shell. Run the custard through a fine mesh sieve to remove air bubbles. Gently pour this filling over the apple slices. Mix together the ingredients under topping and sprinkle over the custard. Bake for 20 to 25 minutes until the custard looks almost set (there will still be a slight jiggle when you shake the pan). You can serve the tart while still warm, but it tastes best when chilled for a few hours.