What a beautiful and delicious dessert to serve to your guests this holiday season. This Rose Apple Custard Tart is not only stunning but the custard is absolutely scrumptious. Even though it has such simple ingredients; combined they make a wonderful custard.
But of course, the real stars of this dessert are the apples. It does take a while to make all these rose apples, so I suggest asking for help. I also found it really interesting how she was able to keep the apples from browning. Who knew by placing them in the juice mixture it would keep them from browning. I guess you really learn something new everyday.
250g (8.82 ounces) or 1 1/2 cups plain or all purpose flour
125g (4.41 ounces) or 1/2 cup plus one tablespoon unsalted butter
100g (3.53 ounces) or 1/2 cup caster sugar
60g (2.12 ounces) or ½ cup pecans processed until fine (optional)
Rub butter into flour, add pecans and sugar, add egg. Roll out thinly between two sheets of plastic wrap.
Line the pie dish with the pastry. Bake in the oven until crisp.
80g (2.82 ounces) or ¼ cup jam (jelly if you are in the USA)
1 tablespoon water
Heat in a saucepan, strain through fine sieve, brush onto base using a pastry brush.
200ml or 3/4 cup plus 1 tablespoon milk
4 egg yolks
37g (1.31 ounces) or 3 tablespoons caster sugar
14g (0.49 ounces) or 2 Tablespoons cornflour (cornstarch)
100ml cream (35% fat)
vanilla to taste
Whisk together the yolks, sugar and cornstarch and a little milk. Heat remaining milk on stovetop and bring to the boil. Add in slurry and boil to thicken. Stir in cream and vanilla.
Red Apple Roses
16 red apples – look for large and red all over
125ml or ½ cup fresh orange juice
105g (3.7 ounces) or ½ cup sugar
110g (3.88 ounces) or ½ cup melted butter
Slice apples with mandolin, place in bowl with sugar butter and orange juice mixture. Leave to soak for 10 minutes.
Assemble the rose apple tart as shown in the video.
Source: How To Cook That