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Apple Tart with Lemon Custard
Recipe by Theo Loizou
If you have a sweet tooth but aren't craving chocolate, try this beautiful apple tart served with a zesty lemon custard
- Steps
- Ingredients
Steps
- Preheat oven to 160°C fan forced.
- For the Tart Shells, place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth and creamy. Add egg and mix until well combined.
- Add flour and salt and mix until a soft dough forms. Turn out onto a lightly floured bench and knead a few times to form a smooth ball. Flatten into a disc and wrap in plastic wrap. Rest in fridge for 5 minutes.
- Remove dough from fridge, unwrap and roll out between two sheets of baking paper to a thickness of 2mm. Return to the fridge for 30 minutes.
- Place six 8cm perforated tart rings onto a perforated silicon mat on a tray. Using an 8cm diameter cutter, cut out six rounds and place into the base of the tart tins. Cut six 24cm x 1.5cm lengths and line the inside of the tart rings. Press lightly into the rings and gently to seal to the bases.
- Using a small sharp knife, trim excess pastry to neaten the top edge. Bake until golden brown and crisp, about 25 minutes. Remove from the oven and set aside to cool.
- For the Apple Compote, peel apples and cut into 3cm cubes. Place into a saucepan with 50g sugar and cover with a lid. Cook over medium heat until apples have completely broken down and liquid has evaporated. Remove from the heat and add a pinch of pepper and lemon zest.
- For the Lemon Custard, place milk and cream into a small saucepan and bring to below boiling point.
- Place egg yolks and sugar into a bowl and whisk together.
- Gradually add the milk and cream mixture to the egg mixture until combined.
- Return to the saucepan and stir continuously over low-medium heat until mixture thickens and can coat the back of a spoon.
- Pass through a fine sieve into a bowl. Whisk in lemon juice and zest and set aside to cool slightly.
- Pour into a syphon gun. Charge twice, shaking well in between, then set aside at room temperature.
- For the Apple Discs, heat a large non-stick pan and add 20g butter. Once foamy, finely slice the apple using a mandolin and toss in a bowl with caster sugar. Place into pan and cook until lightly golden. Remove from the pan and cut 36 rounds from the apple using a 3cm cutter.
- To assemble, fill the tart shells with compote. Arrange apple rounds over the compote, overlapping by half. Shake the syphon gun thoroughly then carefully dispense custard over the top of each tart.
