Apple and Ginger Custard Tart

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Last weekend, I noticed apples are starting to fall from trees ready to be eaten.  There is nothing better than a tasty apple tart!   I love the combination of ginger and apples, especially now the weather is getting colder.  Here is my version of a French Apple Custard Tart infused with ginger.

The recipe makes 4 x 8cm small tarts, if you want to make one large tart, you should double the quantities.

French Apple and Ginger Custard Tart

For the Custard / Pastry Cream / Crème Pâtissière:

  • 30g Sugar
  • 12g Cornflour
  • 30g egg yolk
  • 125ml Milk
  • 15g of butter in cubes
  • 1tsp of grated fresh ginger

Heat the milk with the ginger until just before boiling.  Leave to infuse for at least 10 minutes.Mix the sugar and cornflour together.  Whisk the egg yolks with the sugar / cornflour mixture.  Pour the warm milk onto the eggs, whisk everything together.  Pour the milk / egg mixture back into a saucepan, and stir constantly.  Remove from the heat and add the butter.  Place the mixture in a bowl, covering with Clingfilm.  Ensure the clingfilm touches the mixture.  Leave to cool in the fridge completely.

For the Apples:

  • 3 apples cored, and sliced
  • 2 apples for juicing
  • 1inch of ginger for juicing
  • 1/2 lemon
  • 100ml water
  • 40g sugar

Using a juicer, juice 2 of the apples and the ginger.  Place in a saucepan along with the juice of half a lemon, sugar and water.  Core the apples, cut into quarters, and finely slice the quarters.  Place the apples into the saucepan with the apple juice, and gently heat.  You don’t really want to cook them, you simply want to infuse the apples.  Once warm, leave to infuse for at least 30 minutes.

For the Pastry:

  • 60g unsalted butter
  • 38g icing sugar
  • 2 egg yolks
  • 125g plain flour
  • 1tbsp water

Prepare the pastry as described  here.  Line 4 x 8cm pastry tins.  Blind Bake the pastry cases.  Leave to cool.

To Assemble:

Once the Pastry Cases are cool, add a tablespoon of the Ginger Infused Crème Pâtissière into the base of each pastry cases.  Drain the apples, and use the juice to make the jelly (next step).  Arrange the apple slices on top of the the Ginger Custard.  Place in the oven at 180°C for 30 minutes.

For the Jelly:

  • Remainder of apple sauce from the apples.
  • 1/2 a leaf of gelatin.

Once you have drained the apples, place the juice into a saucepan and bring to the boil, and boil for 5 minutes to reduce and concentrate.  Soak the gelatin leaf in a small bowl of water for at least 5 minutes.  Squeeze out the water, and add to the juice.  Sieve the juice and leave in a bowl to cool while the custard apple tarts are finishing cooking.  As soon as the apple tarts are ready, using a pastry brush, brush on a thick layer of apple jelly.  You may do this a couple of times to build a thick layer of glaze.  Leave to cool.

Serve and Enjoy!

To be extra indulgent, you could serve the Apple Tart with Vanilla Ice Cream.

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7 thoughts on “Apple and Ginger Custard Tart

  1. i love ginger-anything and this is a really nice subtle way to give an apple tart that “je ne sais quois” factor!

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