If there is a versatile fruit to use in pastry it is the apple, it is always delicious, that’s why I love trying new recipes that incorporate it. This apple and custard tart has been a discovery, because it is very fast to make and it is very tasty, one of those recipes to keep like gold on a cloth to repeat again.
If you have homemade brioche or croisants that are a little hard you can also use them. I bought the milk buns because I had nothing to replace them, but next time I will take advantage of some rest to make this recipe again. I even think that instead of using a large mold I will prepare it in small individual molds, I think I can get a beautiful presentation.
For 6 people
1 liter Milk
1 sachet Royal flan powder powder (for 8 servings, 130 g)
300 g Milk muffins (midnight)
60 g Apricot jam or apple jelly
How to make apple and custard tart
Total time: 55 minutes
Elaboration: 15 minutes
Cooking: 40 minutes
Repose: 2 hours
We preheat the oven to 180ºC. We cut the milk rolls in half lengthwise. We peel the apples, peel them and cut them into thin slices. We cover the bottom of a rack with wet and drained baking paper, to prevent the liquid from leaking out during cooking.
In a saucepan on the fire we put the milk and the flan preparation and prepare it following the manufacturer’s instructions, stirring continuously so that it does not stick to the bottom of the saucepan. We cover the bottom of the mold with half of the milk rolls.
Pour half the milk into the mold, put the remaining milk rolls on top, cover with the rest of the milk and place the apple slices on top. Bake about 40 minutes. When you remove them from the oven, brush with the apricot jam. Let cool and store at least 2 hours in the fridge before serving.
With what to accompany the apple tart and flan
I would advise you not to put a lot of apricot jam on this apple and custard tart and, instead, accompany it with a little jam so that each one serves the amount they want. Try serving it with a hot chocolate to snack, there will not be crumbs.
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