Apple 'Rose' Custard Tart Recipe

• Serves 12
• 40 mins to prepare and 40 mins to cook, plus cooling
• 334 calories / serving
• Freezable
• Healthy
• Vegetarian

Ingredients

• 350ml whole milk
• 6 medium egg yolks, plus 1 egg white
• 130g caster sugar
• 30g corn flour
• 1 tsp vanilla extract
• 175g pecans
• 150g oats
• 1 tbsp. cinnamon
• 70g butter
• 2-3 red apples, such as Pink Lady, quartered and cored
• 1 lemon, juiced
• 2 tbsp. clear honey
• 1 tbsp. icing sugar, for dusting

Directions

1. In a saucepan, heat the milk over medium heat for 3-5 minutes, or until little bubbles form around the rims.
2. In a large mixing basin, whisk together the egg yolks, 100g sugar, and cornflour until smooth. Slowly pour the heated milk into the mixing bowl, stirring constantly.
3. Place over a low heat in a clean saucepan. Cook, stirring regularly, for 3-5 minutes, or until the mixture has thickened but is still pourable.
4. Remove from the heat, mix in the vanilla, and pour into a bowl through a fine strainer. Allow to cool for 1 hour after covering with a piece of nonstick baking paper.
5. Preheat the oven to 180°C (gas 4) and 160°C (fan).
6. Pulse the pecans and grains in a food processor until finely chopped. Pulse in the cinnamon, remaining 30g sugar, butter, and egg white until thoroughly blended.
7. Press evenly into the base and up the sides of a 23cm loose-bottomed fluted tart tin. Bake for 15 minutes, or until golden brown. Allow to cool completely before serving.
8. In the tart casing, evenly spread the custard. To keep the apples from browning, thinly slice them with a sharp knife and place them in a wide heatproof bowl with the lemon juice.
9. Fill the bowl with water until the apples are just covered, then microwave on high for 4 minutes, or until the apples are malleable enough to roll without breaking. Drain. Cover with boiling water and set aside for 5 minutes before draining.
10. Preheat the oven to 180°C (gas 4) and 160°C (fan).
11. Make a rose out of an apple by rolling it into a tight spiral and wrapping another piece around it.
12. Arrange more apple roses in the custard, constructing a bouquet design with varied quantities of apple to change the flower sizes, then press it into the custard so it stands up.
13. Bake for 15-20 minutes, or until the apples are just starting to brown. Brush the apples with honey and a little dusting of icing sugar. Serve immediately or set aside to cool. In the fridge, it will last for 2-3 days.