Apple and custard tart recipe
A lighter take on the traditional apple and custard tart.
Nutrition per serve: Protein 3.6g; Dietary fibre 1.1g; Fat (total) 2.6g; Fat (saturated) 0.3g; Energy 493kJ; Sodium 79mg; Carbohydrates (total) 19.9g; Cholesterol 2mg.
ALLERGY INFORMATION: CONTAINS GLUTEN AND DAIRY.
- 1 tablespoon custard powder
- 2 teaspoons caster sugar
- 1 cup low-fat milk
- 1 small (180g) granny smith apple, peeled, cored and finely chopped
- 1 teaspoon lemon juice
- 2 sheets filo pastry
- Canola cooking spray
- 1 tablespoon almond meal
- 1 tablespoon caster sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 180°C and grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.
- To make custard: Combine custard powder, sugar and 1 tablespoon of the milk in a saucepan over a medium-low heat. Stir in remaining milk. Cook, stirring for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from the heat and cover with plastic wrap. Set aside to cool.
- Combine apple and lemon juice in a bowl. Place 1 sheet of filo on a flat surface. Spray with oil and top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares and press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with 3/4 of the apple mixture. Sprinkle with caster sugar and half the cinnamon.
- Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and cinnamon. Serve with low fat cream or ice-cream.