APPLE WALNUT TART WITH MAPLE CUSTARD #desserts #cake

 Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling. Furthermore, it's Gluten Free! 

This one has somewhat of a fall turn, with tart and delicious apples (I utilized Macoun), a velvety maple custard, and a hot pecan outside. Also, it's without gluten! 

Apples are cut paper flimsy (a mandoline is valuable for this), and washed in lemony water. At that point, the mystery is simply to microwave the apple cuts for a couple of moments (40 appeared to be the sweet right on target my microwave), just to make them a little gentler and more malleable. Roll the first in a tight-ish winding and afterward simply organize the rest in a concentric example right around. The custard fills in as a little bed for the apples and it holds them set up pleasantly. It's a little fastidious I surmise yet I simply love the visual effect!

Also Try Our Recipe : Coffee Scroll Biscuits

Ingredients

For the Walnut Crust:

• 2 1/2 cups walnut pieces don't waste your money on halves
• 4 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 1 egg white
• 1/4 teaspoon kosher salt

For the Custard:

• 1 1/2 cups milk I used 1%
• 6 egg yolks
• 1/2 cup pure maple syrup
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract

Additionally:

• 2 apples I used Macoun, quartered, cored, and thinly sliced (keep in lemon water until ready to use)
• juice of a lemon
• 1/4 cup apricot jam warmed (optional)

Instructions

For the Walnut Crust:

1. Preheat the oven to 400 degrees F.
2. In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
4. Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Bake for 15 minutes.

For the Custard:

1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
2. In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
5. Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

1. Spread the maple custard in the walnut tart shell.
2. Warm the apple slices in the microwave until pliable.
3. Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
4. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).

For More Details : bit.ly/33AJLQH

Read More Our Recipe : TROPICAL WHITE WINE SANGRIA