This is a fantastic dessert that is perfect all year round. Impressive apple crumbles tart with a delicate taste of custard filling. This Apple Crumble and Custard Tart has been one of my favourite go-to desserts for any occasion!
Ingredients
Pastry:
140 grams butter, chilled
200 grams plain flour
50 grams rolled oats
50 grams caster sugar
50 grams demerara sugar
1 Egg, beaten
Filling:
250ml milk
250ml double cream
1 teaspoon vanilla extract
100 grams caster sugar
8 Egg yolks
3 pink apples
How to make Apple Crumble and Custard Tart
Step 1: Prepare the oven. Preheat it to 160 degrees C.
Step 2: Combine the butter and flour until it resembles breadcrumbs. Add the oats along with the sugars and egg, then mix until you have formed a dough. Now, roll out the pastry on a lightly floured surface. Then, line a 20 cm tart tin and prick the base. Let the base chill for at least 30 minutes.
Step 3: Using greaseproof paper, line the case, then fill it with baking beans. Place in the preheated oven and bake for about 15 minutes. Take the beans and paper after and continue to cook for another 15 minutes. When done, take out of the oven, then adjust the oven temperature to 120 degrees C.
Step 4: Heat the milk and cream in a saucepan until scalding point before adding the vanilla.
Step 5: Place the egg yolks and sugar in a large bowl and whisk until pale. Gradually add the hot milk mixture, beating endlessly. Then, through a sieve, strain the mixture into a large jug, skimming off any froth. Now, into the pastry case, very carefully put the skimmed mixture. Bake in the oven for about 45 minutes. When done, remove from the oven and allow the tart to cool for at least 10 minutes. Do not forget to adjust the oven temperature to 180 degrees C.
Step 6: In the meantime, divide the apples into quarters, then finely slice the pieces using a mandolin. Drop the slices of apples right into the water with a juice of 1 lemon squeezed into it.
Step 7: Dry each apple slice once the tart has slightly cooled, then arrange the slice on top of the tart. Brush the top with melted butter and sprinkle with some demerara sugar. Put back in the oven and bake for 10 minutes more. When done, take the tart out and leave it to cool.
Ingredients
- Pastry:
- 140 grams butter, chilled
- 200 grams plain flour
- 50 grams rolled oats
- 50 grams caster sugar
- 50 grams demerara sugar
- 1 Egg, beaten
- Filling:
- 250ml milk
- 250ml double cream
- 1 teaspoon vanilla extract
- 100 grams caster sugar
- 8 Egg yolks
- 3 pink apples
Instructions
Step 1: Prepare the oven. Preheat it to 160 degrees C.
Step 2: Combine the butter and flour until it resembles breadcrumbs. Add the oats along with the sugars and egg, then mix until you have formed a dough. Now, roll out the pastry on a lightly floured surface. Then, line a 20 cm tart tin and prick the base. Let the base chill for at least 30 minutes.
Step 3: Using greaseproof paper, line the case, then fill it with baking beans. Place in the preheated oven and bake for about 15 minutes. Take the beans and paper after and continue to cook for another 15 minutes. When done, take out of the oven, then adjust the oven temperature to 120 degrees C.
Step 4: Heat the milk and cream in a saucepan until scalding point before adding the vanilla.
Step 5: Place the egg yolks and sugar in a large bowl and whisk until pale. Gradually add the hot milk mixture, beating endlessly. Then, through a sieve, strain the mixture into a large jug, skimming off any froth. Now, into the pastry case, very carefully put the skimmed mixture. Bake in the oven for about 45 minutes. When done, remove from the oven and allow the tart to cool for at least 10 minutes. Do not forget to adjust the oven temperature to 180 degrees C.
Step 6: In the meantime, divide the apples into quarters, then finely slice the pieces using a mandolin. Drop the slices of apples right into the water with a juice of 1 lemon squeezed into it.
Step 7: Dry each apple slice once the tart has slightly cooled, then arrange the slice on top of the tart. Brush the top with melted butter and sprinkle with some demerara sugar. Put back in the oven and bake for 10 minutes more. When done, take the tart out and leave it to cool.
