- 6
Ingredients
- This recipe makes 6 tarts.
- 1 cup milk
- 1/2 cup heavy cream
- 6 tablespoons granulated sugar
- 1 cinnamon stick
- 5 whole cloves
- one 1/2-inch piece of ginger, thinly sliced
- 5 green cardamom pods, lightly crushed
- 1 teaspoon black pepper corns
- 6 egg yolks
- 1 puff pastry sheet, thawed
- 2 Granny Smith apples
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Preparation
Step 1
Instructions: For the custard sauce:
Add milk, cream, sugar and spices to a saucepan and bring to boil, stirring constantly.
Turn the heat off, cover and let sit for 30 minutes.
Strain out the spices.
Whisk the egg yolks in a bowl, then whisk in the milk mix.
Transfer the mix back into the saucepan and, stirring continuously with a wooden spoon, heat on medium-low heat until it has thickened and is coating the back of the spoon (about 4 minutes). Be careful not to let the mix boil. For the apple tarts:
Heat the oven to 400 degrees F.
Peel, core and thinly slice the apples.
Melt the butter in a pan, then add the apples and cook them until tender.
Mix the sugar and the cornstarch in a bowl, then add the apples and mix everything around.
Cut six rounds (about 3½ inches in diameter each) out of the puff pastry and distribute the apple slices on them.
Bake the tarts until they are golden-brown (20-25 minutes).
Serve the tarts with the sauce.
Instructions: