Apple Cranberry Custard Vanilla Cream Tart

Desserts

The harvest fruits of apples and cranberries add colour and sweet flavours to this rich custard. Topping with vanilla bean cream finishes this tart to sheer elegance.

  • Total Preparation Time: 150 minutes

Makes 6 servings

Rating: 0.5 Stars

Ingredients

1 1/4 cups300 mLGraham Craker Crumbs Or Dry Cookies, Crumbled
1 pinch1 pinchGround Cloves
1 pinch1 pinchGround Nutmeg
1/4 cup50 mLGAY LEA - Salted Butter, melted
Custard
1 cup250 mL35% Cream
3 3 Egg Yolk
1/2 cup125 mLGranulated Sugar
1/4 cup50 mLAll Purpose Flour
1 pinch1 pinchSalt
1 tbsp15 mLGAY LEA - Salted Butter
1 tsp5 mLVanilla
Apple Cranberry Mixture
2 tbsp25 mLGAY LEA - Salted Butter
2 2 Apples, peeled,cored and diced
1/2 cup125 mLFresh or Frozen Cranberries, coarsely chopped
2 tbsp25 mLGranulated Sugar
1 tsp5 mLGround Cinnamon
Vanilla Bean Cream
1 tsp5 mLVanilla Extract, or half vanilla bean
1 cup250 mL35% Cream
1 tbsp15 mLGranulated Sugar
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Instructions:

  1. Preheat oven to 350°F (180°C).
  2. In bowl, combine graham cracker crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9” (23 cm) tart pan with removable bottom or pie plate. Bake in oven for about 10 minutes or until firm. Let cool.

 Custard

  1. In saucepan, bring cream to gentle boil over medium heat.
  2. Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour in half of cream and whisk to combine until smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Press custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place microwave-safe plastic wrapon surface and refrigerate for about 30 minutes or until chilled.

 Apple Cranberry Mixture

  1. In large non-stick skillet, melt butter over medium heat. Add apples, cranberries, sugar with cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Let cool to room temperature. Stir apple mixture into chilled custard and pour into prepared pie shell. Smooth top.

Vanilla Bean Cream

  1. Using small paring knife, remove seeds from vanilla bean; add to cream and sugar. Whip cream to stiff peaks. Spread cream decoratively over top of custard mixture and refrigerate for at least 1 hour before serving.
  •  Cover and refrigerate for up to 2 days.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1 1/4 cups300 mLGraham Craker Crumbs Or Dry Cookies, Crumbled
1 pinch1 pinchGround Cloves
1 pinch1 pinchGround Nutmeg
1/4 cup50 mLGAY LEA - Salted Butter, melted
Custard
1 cup250 mL35% Cream
3 3 Egg Yolk
1/2 cup125 mLGranulated Sugar
1/4 cup50 mLAll Purpose Flour
1 pinch1 pinchSalt
1 tbsp15 mLGAY LEA - Salted Butter
1 tsp5 mLVanilla
Apple Cranberry Mixture
2 tbsp25 mLGAY LEA - Salted Butter
2 2 Apples, peeled,cored and diced
1/2 cup125 mLFresh or Frozen Cranberries, coarsely chopped
2 tbsp25 mLGranulated Sugar
1 tsp5 mLGround Cinnamon
Vanilla Bean Cream
1 tsp5 mLVanilla Extract, or half vanilla bean
1 cup250 mL35% Cream
1 tbsp15 mLGranulated Sugar
Add to Shopping List

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