Making Apple-Custard Tart
Recipe 2 for this weekend food-mambo. Apple custard tart. An apple a day keeps the doctor away. This might not keep the doctor away, but will leave you with a feeling of pure warmth and contentment.
[ 250g all-purpose flour + 205g cold unsalted butter + 80ml water + 1tsp salt ]
Add the flour into a bowl with the salt. Work the cold butter into the flour until resembling coarse meal. Add in the water a little at a time, just enough until the dough holds together. Set aside.
[ 350ml soy milk + 2 egg yolks + 2 tsp corn flour + 2 tablespoons of sugar ]
- Warm the soymilk in a saucepan. Add in the sugar and stir until dissolved.
- Beat the eggs.
-Then take a ladle of warmed milk and mix into the eggs (to temper the mixture). Then pour the egg-milk mixture into the saucepan.
- Keep stirring to prevent lumps. Add in the cornflour and stir until custard thickens. Take off heat and set aside.
[ 3 Granny Smith apples + a squeeze from half a lemon + 2 tablespoon of sugar + 2 tsp of cinnamon ]
Core and slice the apples (you can also peel them if you want). Squeeze the lemon juice to prevent apples from browning.
Add in the sugar and cinnamon. Toss to coat the apple slices evenly. Set aside.
Roll out the crust and line a tart or pie tin. I usually don’t bother and just make my own shape. Please do what you feel is right. If you’re a tin-person, then go for it.
Don’t forget to pierce with a fork before baking in a preheated oven at 150 degrees Celsius for 15 minutes.
When the time has lapsed, take out the crust from the oven
Spoon the custard on the crust
Layer the apple slices
Top with a sprinkle of sugar
Bake again until apple turns brown
Serve with ice cream on the side, caramel sauce on top of ice cream and tart dusted with some powdered sugar.
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