If you like custard, you’ll love this unusual apple custard tart. But don’t just take my word for it, bake my French Apple Custard Tart in your kitchen and I promise you will fall in love with this wonderful dessert
I love apple desserts so much that I have another post of 11 Apple Tarts. Today, I just made one of the recipes and I must say that it is now one of the best apple tarts I have ever had.
1. How Long Do You Cook an Apple Tart For?
Since this recipe requires you pre-cook the sliced apples it only cooks for a total of 55 minutes. This includes baking the puff pastry in advance.
2. What’s the Difference Between Tart and Pie?
I guess there is a serious debate on this subject. But what I gather a pie is usually made with a bottom, sides and top crust. A tart, on the other hand, has shallow sides and mostly the top isn’t covered. You can read more about it on the Telegraph website.
3. What Temperature Do You Cook a Tart?
My recipe calls for the oven temperature to be 325 degrees.
French Apple Custard Tart
A couple of summers ago our family took an amazing trip to France and we dined our way through Paris and Provenance.
On our second day in Paris, we just randomly chose a little cafe that served up organic dishes that were pre-made. I must say that I was a little worried about the flavor of the food, but it turned out to be quite delicious!
We splurged and bought an apple custard tart that was was a delightful blend of custard, apples, and crispy flaky croissant crust. And so for the rest of our trip, we kept sampling apple tarts and we were greatly disappointed.
So, of course, once I was home I was obsessed and I recreated the French apple custard tart that we had in France.
For those who know me, you wouldn’t be surprised that I’m a tiny bit obsessed about various things. You see, I have a little obsessive personality trait that my family finds either annoying or entertaining.
Luckily for my blog readers, I post things that I have a lot of passion about. And so, I’m crazy about apple desserts since I have a scrumptious Mini Apple Tart Custard Recipe
Ok, this new recipe is similar to my French apple custard tarts but it is made in a cast iron pan as well as the crust is more of a pie crust. You’ll definitely want to make this next.
So, back to my French apple custard tart story. A couple of summers ago, we took a family trip to Montana and I had a lot of time on my hands… so, I tried a few attempts at creating this apple tart. I finally came up with a version that is really close to the original tart!
My dessert has a flaky croissant crust and a layer of egg custard followed by cooked apple slices and then finally topped with a rich glaze of apricot jelly and calvados brandy. I hope you enjoy baking and eating it as much as my family does. This dessert doesn’t last too long in our house!
It is best served warm and fresh. But, if eaten the next day, heat in the oven to get the crust to its original flaky texture.
Almond Custard Ice Cream
- 2 1/2 cups unsweetened almond milk
- 4 tbs vanilla bean paste Can use vanilla extract
- 3 large egg yolks
- 1/2 cup sugar
- Add vanilla bean paste into the almond milk.
- In another saucepan, beat 3 egg yolks and sugar. Make sure to gradually add (small dribbles) the hot cream mixture into the egg and whisk thoroughly after each addition. Since the egg is raw and the hot mixture will cook the egg, so add the hot mixture very slowly, so you don't get pieces of cooked egg.
- Now stir the egg and almond milk mixture over low heat until it slightly thickens and coats the back of a spoon, about 7 minutes; do not boil. Remove from heat.
- Pour into a bowl and cover. Place in the refrigerator for a couple of hours so that the milk is chilled.
- Take ice cream mixture out of the fridge and place in a chilled Kitchen Aid ice cream maker bowl.
- See video on how to attach the Kitchen Aid paddle to the mixer.
- Lock bowl and arm in place and set the speed to Stir.
- Mix the cream for about 25 minutes. The ice cream will set up and will resemble the texture of soft-serve ice cream.
- If you want it to be slightly harder, set in a container and place in the freezer for an hour or more.
This dessert will be a hit! So your’s will look like this one. you’ll either make two skinny ones (like the above photo) or one larger one.
If you end up making this recipe, please leave a comment. I would love to hear from you. Make sure to check out my recipe page for more delicious desserts.
Some of My Favorite Kitchen Tools
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