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Spiced Apple Custard Tarts with Streusel Topping
- 1/2 cup cold butter, diced
- 1/2 cup white sugar
- 1/2 CUP Demerara sugar
- 2/3 CUP cake flour
- 1 TSP ground cinnamon
- 1/2 tsp ground nutmeg
- 500ml milk
- 1 cinnamon stick
- 1 star anise
- 3 whole cloves
- 6 egg yolks
- 120g castor sugar
- 25g plain flour
- 25g corn flour
- 1/2 cup apple sauce
- Pinch nutmeg
- Pinch cinnamon
- 400g ready rolled puff pastry
- Tinned baby apples with the stem
- 180g white chocolate, melted
- Edible gold dust or glitter (optional)
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Preheat oven to 200C.
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Make the streusel topping by rubbing together the butter, sugars, flour, cinnamon and nutmeg until crumbly.
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Scatter mixture onto a tray then bake for about 15minutes or until the mixture is crispy and golden.
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Set aside to cool.
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Combine milk, cinnamon stick and star anise and scald over low heat.
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In a bowl, mix together egg yolks, castor sugar, flour and corn flour.
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Remove spices then pour hot milk into the egg mixture while whisking.
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Pour mixture back into the pot and cook over low heat, while stirring, until the custard thickens.
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Remove from the heat and stir in the apple sauce, nutmeg and cinnamon.
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Set aside to cool.
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Reduce oven temperature to 180C then grease a muffin tin
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Roll pastry out then cut out pastry circles, big enough to line the muffin tin.
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Press pastry into the tin to form a pastry case.
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Spoon in the custard then bake in the oven until the pastry is golden and the custard is burnished on the top.
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Remove from the oven and leave to cool to room temperature before serving.
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Drain and dry the baby apples, then dip halfway into the white chocolate before leaving to set.
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Once the chocolate is set, paint the chocolate gold or dust with glitter.
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To serve, place the tarts on a cake stand or platter, then top with the streusel.
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Finish with a golden apple on the top.