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.

KM_Apple_Custard_Tart
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

  1. 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
  2. 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
  3. 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
  4. For the jelly layer, simply bring the pressed apple juice to a simmer and add
  5. bloomed gelatine leaves to the mixture and whisk until fully incorporated
  6. 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