Spanish · Dessert
Apple Custard Tart
A classic Spanish-style individual tart pairing a crisp, buttery shortcrust shell with thin layers of tender apple set into a silky vanilla-cinnamon custard. Each tartlet is baked until the filling barely sets, then finished with a light honey glaze for shine and gentle sweetness.
$1
25 minsPrep
32 minsCook
102 minsTotal
MediumLevel
Nutrition per serving
311Calories
4.3gProtein
17.6gFat
33.6gCarbs
17.1gSugar
1.5gFiber
291mgSodium
96mgChol
10.5gSat Fat
89mgPotassium
30mgCalcium
1.3mgIron
0.2mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Spanish Rioja Blanco
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs.
2
Add iced water a little at a time and bring together into a smooth dough; flatten into a disc, wrap and chill for 30 minutes.
3
Roll the dough thinly and line 2 x 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill a further 15 minutes.
4
Blind bake the tart shells at 190°C (375°F) for 10 minutes, then set aside to cool slightly.
5
Arrange the thinly sliced apple in overlapping layers inside each part-baked shell.
6
Whisk the egg, heavy cream, sugar, vanilla extract and cinnamon together until smooth to make the custard.
7
Pour the custard carefully over the apple slices in each tin, filling almost to the top.
8
Bake at 170°C (340°F) for 20-22 minutes until the custard is just set with a slight wobble in the centre.
9
Cool the tarts on a wire rack for 10 minutes, then brush the warm apple surface with warmed honey to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 10g10g Sugar White
- 8g8g Water, iced
- 1g1g Salt
- 55g55g Apple, peeled, thinly sliced
- 28g28g Egg, beaten
- 30g30g Heavy Cream
- 12g12g Sugar White
- 3g3g Vanilla Extract
- 1g1g Cinnamon Ground
- 6g6g Honey, warmed for glaze, 1
