Apple Rose Vanilla Custard Tart
Apple rose vanilla custard tart
Ingredients
* 8 tablespoons unsalted butter, room temperature
* 1/3 cup powdered sugar
* 1 large egg yolk
* 1/2 teaspoon salt
* 1 1/4 cups all-purpose flour
Vanilla Custard
* 1 cup milk
* 1 cup cream
* 1 vanilla bean
* 4 egg yolks
* 1 tablespoon cornstarch
* 5 tablespoon granulated sugar
Apple Roses
* 7 – 8 large red apples
* 1/2 cup fresh orange juice
* 1/2 cup sugar
* 1/2 cup unsalted butter
Instructions
* Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
* Beat in the egg yolk and mix until fully combined.
* With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to over-mix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed (watch out for the edges of the tart pan!). Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
* Wrap the pan loosely in plastic and chill 30 minutes.
* Bake the tart shell at 410F or until the crust is golden brown (approximately 15 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with vanilla custard.
Vanilla Custard
* Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
* Whisk egg yolks, cornflour, and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
* Return mixture to saucepan over low heat. Cook, stirring constantly, for 10 -15 minutes or until custard thickens and coats the back of a metal spoon.
Apple Roses
* Over low heat, combine orange juice, sugar, and butter in a medium-size pot.
* Slice apples with mandolin.
* Place the slices apples in the sugar, butter, and orange juice mixture. Leave apples to soak for 10 minutes until they are pliable.
* Start with the smaller apple slices first, roll apple slice so that both ends of the slice overlaps a little. Taking a slightly larger slice, build a second petal on the exterior of the first rolled slice. Continue until you have a fully “bloomed” apple rose.
* Arrange apple roses into the custard-filled tart.
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Oh my goodness, you absolutely HAVE to try making this Apple Rose Vanilla Custard Tart! When I first saw pictures of these beautiful tarts online, I thought they looked incredibly complicated, but trust me, they're so rewarding to make, and the result is just stunning. There’s something so satisfying about seeing those delicate rose shapes emerge from simple apple slices. Let's talk about those apple roses first, because that's often what makes people hesitate. The key to achieving that perfect 'apple tart spiral arrangement' isn't as hard as it looks! First, choose firm, red apples; not only do they hold their shape better, but their color adds so much visual appeal to your finished tart. My secret for pliable slices? Don't skip the step of simmering them in the orange juice, sugar, and butter mixture. It makes them super flexible, preventing breakage as you roll them. When you're "meticulously forming apple slices into delicate rose shapes," start with a small, tightly rolled inner piece, then layer slightly larger slices around it, overlapping them slightly like petals. Don't be afraid to experiment with the size of your 'roses' – some can be smaller, some larger, to create a lovely varied look in your "beautifully arranged Apple Rose Vanilla Custard Tart." Now, for the "vanilla custard tart" part – the heart of this dessert! Achieving that silky, smooth, pale yellow vanilla custard is crucial. My top tip is to temper your egg yolks properly. Slowly whisk a small amount of the hot milk mixture into your egg yolk blend before pouring it all back into the saucepan. This prevents the eggs from scrambling. And stir, stir, stir constantly over low heat! Patience is key to prevent it from scorching. You want it thick enough to coat the back of a spoon, but still wobbly when cooling. The vanilla bean adds such an incredible depth of flavor; it’s worth seeking out! While this recipe uses a classic butter crust, which gives a wonderfully rich and tender base that complements the creamy custard perfectly, I sometimes get asked about alternatives like a 'phyllo apple tart'. While phyllo offers a different kind of crispness, this tart's shortcrust pastry provides a sturdy yet delicate foundation for the "baked tart shell filled with smooth, pale yellow vanilla custard." It's incredibly forgiving to work with, even for beginners. Just remember to prick the bottom with a fork to prevent puffing. Finally, the best part – serving! When you cut into a "single slice of Apple Rose Vanilla Custard Tart," the layers are just gorgeous. I love to serve it slightly chilled, perhaps with a dusting of powdered sugar or a tiny sprig of mint for an extra touch of elegance. It's truly a showstopper dessert that tastes as good as it looks. You'll feel so proud presenting this "finished Apple Rose Vanilla Custard Tart" at any gathering!
Beautiful!! 🍎