This recipe first appeared in Woman’s Day.
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Ingredients
Brandy and vanilla bean custard
Toffee apple topping
Method
1.In a food processor, pulse flour, butter and icing sugar together until mixture resembles crumbs. Add egg yolk and cold water. Pulse to form a dough. Shape into a disc. Wrap in cling film and chill for 20 minutes.
2.Roll pastry out between two sheets of baking paper until large enough to line six 8cm fluted round loose-based flan pans. Cut pastry out, then ease into pans, pressing into sides. Chill for 30 minutes.
3.Preheat oven to hot, 200°C. Place pans on an oven tray and trim pastry. Prick bases with a fork. Bake for 15-20 minutes until golden. Cool completely.
Brandy and vanilla bean custard
4.In a medium saucepan, bring milk, cream and vanilla bean paste to a simmer on medium. In a large bowl, whisk egg yolks, caster sugar and cornflour together until pale. Gradually whisk in hot milk mixture. Transfer to a clean saucepan with brandy.
5.Bring to the boil, stirring, on medium. Reduce heat to low. Simmer, stirring, for 3 minutes. Transfer mixture to a large heat-proof bowl. Cover with cling film and chill for 10 minutes.
Toffee apple topping
6.In a medium frying pan, heat caster sugar and water on low, stirring until sugar has dissolved. Boil on high, without stirring, until edges are golden. Add sliced apples, tossing to coat.
7.Cook for 2-3 minutes until mixture is syrupy. Transfer to a tray to cool slightly. Divide custard between cooled tart shells and arrange cooled toffee apple and syrup on top. Chill for 10 minutes before serving.
Note
- When cooling custard, ensure that the cling film touches the top to prevent a skin from forming.
