Kerrymaid’s Apple & Custard Tart
This dessert is a modern twist on a classic flavour combination. Once this dessert is set you can cut it into small slices and serve with a jug of cold Kerrymaid Double.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS + 5 hours TO SET JELLIES |
10 MINS | 33 |
Premium Baking Block / Double
Ingredients
- SHORTBREAD BISCUIT BASE
- 500g Crushed Shortbread Biscuits
- 100g Kerrymaid Premium Baking Block (melted)
- For the SET CUSTARD:
- 200ml Kerrymaid Double
- 200ml Whole Milk
- 4tbsp Custard Powder
- 100g Caster Sugar
- 2 Leaves Bronze Gelatine
- For the APPLE JUICE:
- 500ml Fresh Pressed Apple Juice
- 4 Leaves Bronze Gelatine
Method
For the base, mix the shortbread biscuits with the melted Kerrymaid Premium Baking Block and press into the bottom of a lined spring-loaded cake tin and place in the fridge to firm up
For the custard layer, bring the Kerrymaid Double, whole milk and sugar to a simmer. Pour 1tbsp of the simmering liquid into the custard powder and mix until smooth, then add this back into the cream, milk and sugar mixture and whisk hard to make sure there are no lumps. Soak the 2 gelatine leaves in cold water until bloomed, then add to the custard and mix and set aside to cool down
Pour the slightly cooled custard on top of the biscuit base and place in the fridge for at least 3 hours or until firmly set
For the jelly layer, simply bring the pressed apple juice to a simmer and add
bloomed gelatine leaves to the mixture and whisk until fully incorporated
Pour the jelly on top of the custard layer and put back in the fridge until set firm, this should take around 1-2 hours
TOP TIP FROM OUR CHEF
- REMOVE THE BISCUIT BASE, SET BOTH THE CUSTARD AND JELLY LAYER INTO CLEAR INDIVIDUAL GLASSES FOR THOSE WHO HAVE DYSPHAGIA OR OTHER SWALLOWING ISSUES
Allergens
- Contains: Cereals containing Gluten, Milk