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Apple Custard Tart

Experience culinary enchantment with our Apple Custard Tart. Master the art of creating this exquisite dessert that marries silky custard and tender apple slices. Elevate your dessert repertoire and leave a lasting impression on your guests.
Prep Time 30 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Calories 400 kcal

Equipment

  • 1 bowl
  • 1 fork
  • 1 oven
  • 1 blender
  • 1 pastry blender
  • 1 Wrap

Ingredients
  

  • 50 grams very cold unsalted butter, cut into 1/2 inch cubes
  • 50 grams granulated sugar
  • 100 grams all purpose flour
  • 1 egg, whisked
  • 2 medium sized apples, peeled and cut into thin slices
  • 1 egg
  • 1 yolk
  • 50 grams sugar
  • 100 ml single cream
  • 1 tsp vanilla extract
  • 2 tablespoons sugar
  • 1 tsp cinnamon powder

Instructions
 

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.

Video

Notes

  • This recipe combines the richness of a creamy custard filling with the comforting sweetness of baked apples.
  • Opt for a buttery, flaky crust to complement the custard and apples beautifully.
  • Experiment with apple varieties – from crisp Granny Smith to sweet Honeycrisp – for varying levels of tartness and sweetness.
Keyword Dessert