Deconstructed Apple Crumble & Custard

Desserts Food
Rob Kennedy, executive chef at the Royal Military Academy Sandhurst
4 Servings
Ingredients
STICKY APPLE TARTE
Granny Smith apples 5 peeled and core removed
Butter 50g
Vanilla pod 1
Star anise 1
Muscovado dark brown sugar 95g
Pre-rolled puff pastry 1 sheet
CUSTARD
Egg yolks 5
Cornflour 1 tsp
Vanilla pod 1 split
Caster sugar 75g
Double cream 275ml
CRUNCHY CRUMBLE
Plain flour 100g
Butter 60g
Granulated sugar 50g
Method
  1. STICKY APPLE TARTE

    - Place butter into a small pan and soften, add split vanilla pod and star anise
    - Cut apples in half and place cheek down into pan arranging neatly next to each other, add sugar and begin to caramelise over a medium heat for a couple of minutes
    - Top generously with pastry, pierce a couple of times and place in an oven for 20 minutes at 170ÂșC
    - Remove and rest for 5 minutes
  2. CUSTARD

    - Beat egg yolks, corn flour and sugar together until creamy in texture
    - Scald cream over a gentle heat adding vanilla pod seeds
    - Pour cream on to egg mix, continuously whisking. Place back into pan, cooking
    custard out for a couple of minutes
    - Pour into small kilner jars and leave to set in fridge until spongy and creamy to touch
  3. CRUNCHY CRUMBLE

    - Rub together all ingredients to form a crumble texture
    - Place onto a lined baking tray and bake for 8-10 minutes. Remove and leave to rest as a crunchy biscuit
  4. CHEF'S TIPS

    - Add nuts to your crumble to enhance flavour and texture
    - Serve apple tart at room temperature
    - Crumble can be made in advance. Placed in a sealed container, it will stay crunchy for 3 days
    - Use a 6 inch approx pan for your tart
  5. TO SERVE

    - Portion your sticky sweet toffee apple tart, sprinkle with your crushed crunchy crumble, and serve your creamy jar of homemade custard on the side