Warm Apple Tart set in Bondi Chai Custard

    1 hour 10 minutes

    We gave one of Australia's foremost chefs, Xavier Mouche, carte blanche to create some unique, easy to make recipes with our product. This is just one of them...

    1 person made this

    Serves: 4 

    • 6-8 apple (Granny Smith variety), peeled, cored and quartered or sliced
    • 2 sheets of fresh puff pastry of the “Pampas” brand
    • 1 tablespoon of ground hazelnuts
    • 1 tablespoon of sultanas
    • 1 lemon, grated zest
    • 2 tablespoons of apricot jam, thinned down with a little water
    • 150ml milk
    • 100ml cream
    • 20 grams flour
    • 2 whole eggs
    • 30 grams (3 teaspoons) Bondi Chai Club Cinnamon
    • 50 grams sugar
    • Tip of a knife of salt
    • 100ml cream, whipped
    • Bondi Chai Club Cinnamon powder

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. To make the custard, dissolve the Bondi Chai Club Cinnamon and flour into the milk, then add the eggs, sugar, salt and cream. Mix well.
    2. Line buttered tart mould(s) with the puff pastry and sprinkle the ground hazelnuts, sultanas and the grated lemon zest into the base(s).
    3. Arrange the apple slices on top and cover with the custard.
    4. Pre-heat oven to 180ºC and bake for 30 to 40 minutes until golden and crisp (best results are obtained by using an oven with a good ”below” heat source).
    5. Take out of the mould(s) and allow the tarts to cool down to room temperature.
    6. Brush the apricot jam over the surface, cut tart into even wedges and garnish with whipped cream and dust with some Bondi Chai Club Cinnamon powder.
    7. Serve at room temperature (avoid refrigerating if possible).

    See it on my blog

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