Helaas is het recept in het Engels maar wil jullie deze prachtige taart niet ontzeggen! Apple Walnut Tart with Maple Custard Print Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling. And it’s Gluten Free! Author: Allie, Baking A Moment Recipe type: Dessert Serves: 10 Ingredients For the Walnut Crust: 2½ cups walnut pieces (don’t waste your money on halves) 4 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1 egg white ¼ teaspoon kosher salt For the Custard: 1½ cups milk (I used 1%) 6 egg yolks ½ cup pure maple syrup ¼ cup cornstarch ½ 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 ¼ cup apricot jam, warmed (optional) Instructions For the Walnut Crust: Preheat the oven to 400 degrees F. In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork. Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes. For the Custard: Pour the milk into a small pot and place over medium heat until small bubbles form around the edges. In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs. 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. Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours. Assemble the Tart: Spread the maple custard in the walnut tart shell. Warm the apple slices in the microwave until pliable. 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. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional). Bron: hipfoodiemom
Posted on: Thu, 18 Dec 2014 08:58:27 +0000
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