Apple Custard Tart
Add the custard to the partially baked apple tart and continue baking until golden and set.
Ingredients
apples (about 450 g after peeling and coring)
560 g
sugar (sprinkled on the apples)
45 g
milk
120 ml
heavy cream
120 ml
sugar (for the custard)
60 g
whole egg
1
egg yolk
1
vanilla extract
5 ml
Instructions
1
Initial Baking
Assemble according to the base apple tart recipe, reducing the apples to 560 g and the sugar to 45 g, then place in the oven to bake.
2
Make the Custard
Mix the milk, heavy cream, sugar, whole egg, egg yolk, and vanilla extract until smooth.
3
Add Custard and Bake
When the tart is about halfway through baking, carefully pour in the custard. Continue baking until set.
4
Decorate
Once cooled, dust with powdered sugar.
