It’s that time of year when there are so many apples around that you don’t know what to do with them all. There are only so many apple crumbles and pies you can eat, so why not try this lighter way to enjoy your apples and custard.
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
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
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
Pour the custard onto the biscuit bases and set aside to cool whilst preparing the apple
Preheat the oven to 180°C/gas mark 4
Lay slices of apple onto the custard and brush with the remaining melted butter. Sprinkle generously with the caster sugar
Bake the tarts for 20 minutes and serve warm or cold
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