Warm Apple Tart set in Club Cinnamon Bondi Chai Custard

Makes 6-8 tartlets or one 22cm tart

APPLE TART

CUSTARD

GARNISH

METHOD:

  1. To make the custard dissolve the Bondi Chai Club Cinnamonand flour into the milk, then add the eggs, sugar, salt and cream. Mix well.
  2. Line the buttered tart mould(s) with the puff pastry and sprinkle the ground hazelnuts, sultanas and the grated lemon zest into the base(s).
  3. Arrange the apple slices on top and cover with the custard.
  4. Pre-heat oven to 180ºC and bake for 30 to 40 minutes until golden and crisp (best results are obtained by using oven with a good ”below” heat source).
  5. Take out of the mould(s) and allow the tart(s) to cool down to room temperature.
  6. Brush the apricot jam over the surface, cut tart into even wedges and garnish with whipped cream and dust with the cinnamon sugar.

Serve at room temperature (avoid refrigerating if possible).

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