Sliced Apple Custard Tarts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
- For the pastry
- 9 ozs ready-made Shortcrust
- plain flour (for dusting)
- 1 small egg (beaten)
- 8 egg yolks
- ⅓ cup caster sugar
- 2 cups whipping cream
- 1 tsp freshly grated Nutmeg
- 1 large Apple (cored and sliced into very fine wedges)
- 2 Tbsps Shredded coconut (for garnishing)
Preparation steps
1.
Pre-heat the oven to 200°C (180° fan) | 400F | gas 6. Roll the pastry out to 1cm thickness on a lightly floured surface and divide it into 4 rounds that will line 4 x 10cm diameter ramekins
2.
Line the insides with greaseproof paper and fill with baking beans. Blind bake the pastry for 12-15 minutes until they start to turn golden brown in colour.
3.
Remove from the oven and remove the greaseproof paper and the baking beans. Brush the bases with the beaten egg, then return to the oven for 2 minutes. Remove after 2 minutes and allow them to cool to one side.
4.
Turn the oven down to 170°C (150° fan) | 325F | gas 3.
5.
Meanwhile, prepare the filling by whisking together the egg yolks and sugar until pale and thick. Add the cream and nutmeg and mix well, then pass through a fine sieve into a saucepan and heat over a medium heat to blood temperature.
6.
Pour the custard into the baked pastry cases so that it comes almost all the way to the top of the cases.
7.
Carefully transfer them to the oven and bake for 25-30 minutes until just set on top.
8.
Remove from the oven and arrange the slices of apple overlapping ever so slightly across the surface of the custard.
9.
Return to the oven for 10 minutes then remove and allow to cool slightly. Garnish with sprinkles of the desiccated coconut before serving.
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