Friday, May 3, 2013

baking couture APPLE CUSTARD TARTS

  • 1 small (180g) granny smith apple, peeled, cored and finely chopped
  • 1 teaspoon lemon juice
  • 2 sheets filo pastry
  • Canola oil cooking spray
  • 1 tablespoon almond meal
  • 1 tablespoon caster sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon custard powder
  • 2 teaspoons caster sugar
  • 1 cup low-fat milk
  1. Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.
  2. First off to make the custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Allow to cool. Combine apple and lemon juice in a bowl. Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with remaining sheet of filo pastry. Fold filo pastry in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.
  3. Bake for 10 to 15 minutes or until pastry is golden. Allow to stand in pan for 2 minutes, then transfer tarts to a wire rack. Cool for 5 minutes then spoon prepared custard into cases. Top with remaining apple and remaining cinnamon. Serve as desired.

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