Wealden Times | WT212 | October 2019 | Kitchen & Bathroom supplement inside

Apple Cinnamon Custard Tart
Preparation time: 40 mins
Cooking time: 30-35 mins Serves 6-8
You’ll need a 25cm fluted, loose-bottomed tart tin
For the base:
• 85g butter
• 250g Lotus Biscoff biscuits, crushed
For the filling:
• 2 red apples
• 200ml double cream
• 4 medium egg yolks
• 50g caster sugar, plus ½ tbsp for sprinkling
• 1 tsp vanilla extract
Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter
1 in a saucepan over a medium heat.
2Reserve 2 tbsp of the melted butter. Add the crushed biscuits
to the rest and mix until evenly coated.
Tip the biscuit mixture into the tart tin, firmly pushing down
3 into the base and sides with the back of a spoon to create an
even layer. Place the tin on a baking tray and set aside.
Core, quarter and thinly slice the apples. Arrange the slices
4 over the biscuit base, starting from the outside and overlapping
them slightly. Brush with the reserved butter.
In a large bowl, whisk together the cream, egg yolks, sugar and
5 vanilla extract. Transfer the mixture to a jug and carefully pour
over the apples. Sprinkle with the remaining sugar.
Transfer to the oven and bake for 30-35 mins.
Serve warm or cold.
6