Baked Apple and Custard Tarts

While I was making the Quiche Lorraine yesterday, I had a tiny bit of pastry left over for the crust. I decided to try something VERY out of my element.

[  Makes: 6  |  TIME: 30 MIN  |  COST: $4  ]
[  JOES’ RATING: 4  / 5  |  MY RATING: 4  / 5 ]

Ingredients

Filling: Inspired from Essential Kids

1 apple
2 free ranged eggs
2 free ranged egg yolks (in addition to the above)
¼ cup soy milk
¼ cup sugar substitute (or sugar)
sprinkle of nutmeg for garnish

Crust: recipe from Richard Packham

1 2/3 cup white flour
2/3 cup butter
½ cup sourdough starter
½ teaspoon salt
¼ teaspoon baking soda

Method

1. To prepare the crust, sift flour, salt and baking soda together. Cut in the butter until it resembles coarse crumbs. Stir in 1/2 cup fresh starter, just until all ingredients are moistened. Add a few drops water if too dry, a spoonful more flour if to moist. Cover or wrap and let stand 30 – 60 minutes.
2. Roll out the pie crust on a floured surface, turning the dough a ¼ each roll to form a circle. Carefully press it into a greased muffin tins. Place some baking paper carefully onto the pastry and half fill it with dried split peas, heavy dried beans or coffee beans. Bake in a preheated oven (200°C) for 10 minutes. Remove the beans and baking paper and bake for a further 10 minutes until golden.
3. Peel the apple and slice into thinnish wedges. Add to a saucepan with enough water to just cover it and cook for a few minutes, until tender. Allow to cool.
4. Whisk the eggs, milk and sugar together until light and fluffy.
5. Place a few cooled apple pieces to the bottom of each muffin and pour in the egg mixture. Top with a sprinkle of nutmeg for garnish.
6. Bake at 160°C for 40 – 55 minutes. Check regularly by inserting the tip of a knife into the tart. It is ready when the knife comes out clean.
7. Allow to cool slightly and serve with *whisper* ice cream

Observation

• I over cooked mine ever so slightly resulting in a slightly dry tart. Mine was ready in about 40 minutes so take care.
• Simple recipe, delicious results.
• Diabetic Note: Ice cream? What are you talking about?! I don’t eat that – its bad for diabetics…
• Ethical Note: I made this simply to use up the left over dough from the quick, and I am glad I did. No waste = win!

Related articles

• Sourdough Blueberry Muffins (mizrhi.wordpress.com)
• Ingredient Spotlight: Sicilian Almond Paste (williams-sonoma.com)
• Egg Tarts (kamchoi.wordpress.com)
• Decadence & Excess: Caramel Croissant Pudding (3outof3.wordpress.com)
• Simple Apple Tarts (ndjmom.wordpress.com)
• How to Blind Bake a Pie or Tart (williams-sonoma.com)
• Italian Cream Puffs (Bigne’ alla Crema) (silviascucina.wordpress.com)
• Healthy Banana Chocolate Chip Muffins (thecocinamonologues.com)
• Muffin Basics (williams-sonoma.com)
• Asparagus and Cheese Tart (thebittenword.com)