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Apple custard tarts

by Helen Jessup
Apple custard tarts

Apple custard tarts

PT1H

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Ingredients

Metric

Imperial

1
Melt the butter in a saucepan over a medium heat
2
Reserve 1 tbsp of the butter and stir the crushed biscuits into the remainder in the pan, mixing well. Divide the biscuits between 4 loose bottomed mini tart tins and press down into the base and sides
Divide the biscuits between 4 loose bottomed mini tart tins and press down into the base and sides
3
Add the milk to a saucepan with the seeds of the vanilla pod. Bring gently to the boil. In the meantime, whisk together the egg yolks, 40g caster sugar and cornflour in a bowl
4
Once the milk has come to the boil, whisk it into the egg mixture. Add it all back into the pan and bring gently to the boil
5
Pour the custard onto the biscuit bases and set aside to cool whilst preparing the apple
6
Preheat the oven to 180°C/gas mark 4
7
Lay slices of apple onto the custard and brush with the remaining melted butter. Sprinkle generously with the caster sugar
Lay slices of apple onto the custard
8
Bake the tarts for 20 minutes and serve warm or cold
Serve warm or cold
 

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