Apple & Rasin Crumble Custard Tarts

Apple & Rasin Crumble Custard Tarts

As Catherine mentioned this week we decided to mix it up - I made a dessert and took some video.

A couple of weeks ago we got an email from Tania at Steenholdt Organics near Cygnet saying to come and say hi next time we were at Salamanca Market - so we did.  I had a great chat to her husband Ady, mainly about fishing, but he did put us onto some of his Sturmer apples which were perfect for what I wanted to make.

This recipe is a bit of a mash together of all the things I like - and it seems to work. If you have heart problems - best not eat this.

P.S Big ups to Sam and Josh from Persona for letting me use their track Apple Pay.

Pastry 250g Plain Flour Pinch Salt Cold Water - enough to bring it together - maybe a 1/2 to 3/4 of a cup 180g Butter

Custard 8 egg yolks 500ml Cream 3/4 cup of sugar

Caramel Apple and Raisin Sauce 100g Butter 2/3 Cup Brown Sugar 100ml Cream 4 Apples Peeled and Sliced 1/2 Cup Raisins

Crumble 100g Plain Flour 60g Butter 1/2 Tsp Cinnamon 1/3 Cup Brown Sugar

Method: 1. For the pastry rub the butter into the flour and salt. Once rubbed in ad the water and bring together without working it too much. Wrap in cling film and place in the fridge for an hour. 2. Then roll out and place in mini tart tins and blind bake for 10-15mins at 180 degrees C. 3. For the custard heat the cream in a pot til simmering. In the mean time whisk together yolks and sugar. Add yolks and sugar to hot cream, reduce heat and continue to stir. Then strain the custard and pour into tart shells - not quite to the top and bake in the oven at 160 degree Celcius for 15-20mins till just set. 4. Now add the apples and raisins and a bit of butter to a pan. Once apples are soft add the brown sugar, cream and the rest of the butter to the pan and turn up the heat until the sauce forms. Add this sauce to the top of the custard. 5. For the crumble rub the butter into the flour then add the cinnamon and brown sugar. Add to the top of the tarts and bake for 15min in a hotish oven and finish under the grill if the crumble isn't brown.

This makes 4-6 Tarts depending on the size of your tins.

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