Apple and custard tart with walnut crumble topping
By: Andrew Nutter From: Good Food Bites
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Apple and custard tart with walnut crumble topping
- Prep time:
- 30 mins, plus overnight soaking
- Cook time:
- 20 mins
- Serves:
- makes 8 tartlets
Andrew Nutter gives the homely crumble a glamorous makeover with pastry cream, walnuts and sweet spices
Ingredients
For the crumble
- 50g caster sugar
- 50g brown sugar
- 25g plain flour
- 1 tsp ground Cinnamon
- 40g Walnuts
- 40g chilled Butter
For the apple mixture
- 25g Butter
- 4 Bramley Apples, peeled, cored and diced
- 50g raisins, soaked overnight in 1 tbsp rum
- ¼ tsp ground Cinnamon
- 1 pinch grated Nutmeg
For the custard
- 300ml Milk
- ¼ tsp vanilla extract
- 2 egg yolks
- 50g caster sugar
- 25g plain flour
To serve
- 8 ready-made tartlet cases, about 4cm diameter
- 4 scoops Mascarpone
- 100g mixed berries
- 4 sprigs Mint
Method
1. For the walnut topping: process the caster sugar, brown sugar, flour, cinnamon and walnuts in a food processor until the nuts are finely ground. Add the butter and pulse to a crumble texture. Set aside.2. For the fruit: heat the butter in a frying pan until nut brown, then add the apples and fry, tossing lightly, until softened. Add the rum-soaked raisins, cinnamon and nutmeg and mix well. Leave to cool.
3. For the custard filling: heat the milk and vanilla extract in a saucepan until just below boiling point. In a heatproof bowl, whisk together the egg yolks and sugar, then stir in the flour. Pour half the hot milk onto the egg mixture, whisking constantly, then pour the custard back into the saucepan. Heat until thick, stirring constantly.
4. Preheat the oven to 180C/gas 4. Spoon the custard into the tartlet cases, top with the fruit mixture, then scatter some of the crumble over each tartlet. Bake for 8-10 minutes, until the topping is golden. Serve warm with mascarpone cheese and berries and decorate with mint sprigs.









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