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This apple custard tart is easily baked with store-bought puff pastry and is drizzled with a delicious chai spice-infused custard sauce. The sauce goes perfectly with the flaky crust and makes this dessert a wonderful fall or winter afternoon treat.
This post was originally published on Oct. 15, 2015.
How to make chai-spiced custard sauce:
Step 1. Add 1/2 cup milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 cinnamon stick, 4 whole cloves, 1 thinly sliced half-inch piece of fresh ginger, 1/2 teaspoon cardamom seeds and 1 teaspoon black peppercorns to a saucepan. Stirring continuously, bring the mix to a simmer, then turn the heat off, cover and let steep for 30 minutes.
Step 2. Strain out the spices.
Step 3. In a medium-sized bowl, whisk 3 egg yolks together.
Step 4. Whisk in the cream mix.
Step 5. Pour the custard back into the saucepan.
Step 6. Heat the custard on medium-low heat, stirring continuously, until it has thickened and is coating the back of a wooden spoon (about 4 minutes). Let cool.
RECIPE NOTE: You may end up with a few clumps in the sauce. If so, just strain it before serving.
How to make the apple tart:
For the tart, there’s no need to go through the trouble of making a crust yourself, instead you simply use a sheet of store-bought puff pastry. (You will need to thaw the sheet for about 40 minutes before you can use it, so be sure to plan for that).
Step 1. Start with 2 Granny Smith apples.
Step 2. Peel, core and slice the apples.
Step 3. In a saucepan, melt 2 tablespoons unsalted butter.
Step 4. Cook the apple slices in the butter until they are tender (5 to 7 minutes).
Step 5. In a bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon corn starch.
Step 6. Toss the cooked apple slices in the sugar/corn starch mix until they are evenly coated.
Step 7. Cut a 9-inch round out of the puff pastry sheet and either lay it into a 9-inch round tart pan or lay it on a parchment-lined baking sheet.
Step 8. Lay the apple slices on the puff pastry and bake the tart at 400 degrees F. until golden-brown (20 to 25 minutes).
More delicious fruit desserts:
- Raspberry Custard
- Vanilla Cream with Cinnamon-Sugared Cranberries
- Lemon Cream Puffs
- Black Forest Eton Mess
- Raspberry Apple Crisp
- Stovetop Apple Crisp
- Lemon Ginger Mousse
- Almond Orange Mousse with Anise
Apple Tart with Chai-Spiced Custard Sauce
Ingredients:
For the custard sauce:
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 half-inch piece of ginger, thinly sliced
- 1/2 teaspoon cardamom seeds
- 1 teaspoon black peppercorns
- 3 egg yolks
For the apple tarts:
- 1 puff pastry sheet, thawed
- 2 Granny Smith apples
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon corn starch
Instructions:
For the custard sauce:
- Add milk, cream, sugar and spices to a saucepan and bring to simmer, stirring continuously.
- Turn the heat off, cover and let sit for 30 minutes.
- Strain out the spices.
- Whisk the egg yolks in a bowl, then whisk in the milk/cream mix.
- Transfer the mix back into the saucepan and, stirring continuously with a wooden spoon, heat the custard on medium-low heat until it has thickened and is coating the back of the spoon (about 4 minutes). Be careful not to let the custard boil.*
For the apple tarts:
- Heat the oven to 400 degrees F.
- Peel, core, quarter and slice the apples.
- Melt the butter in a pan, then add the apple slices and cook them until they are tender (5 to 7 minutes).
- Mix the sugar and the corn starch in a bowl, then add the apples to the bowl and mix around until they are evenly coated.
- Cut a 9-inch round out of the puff pastry and either lay it into a greased tart pan with removable bottom or lay it onto a parchment-lined baking sheet.
- Distribute the apple slices on the dough.
- Bake the tart until it is golden-brown (25-30 minutes).
- Serve the tart with the sauce.
Notes:
Nutrition
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So beautiful… the flavors and that drip!
Thank you so much, Kevin! (I was happy with how that drip on the creamer turned out :)).
We never get much snow here! When it does come it is usually in late January or February, never in time for Christmas! :-( These little apple tarts and your spiced custard look divine, even if there is no snow! x
Aww, this tart looks and sounds so cozy, Nicole. I love the spices!! We have yet to get our first snow here in ND, but I’m sure it’ll be here any day now. For now, it’s just rainy. I’ll sure be making this tart soon enough, snow or not!
I did really like the spices in this sauce, too! Enjoy the first snow, whenever it comes. :)
You had me at chai spiced custard sauce. Aw man, I’d put that on all sorts of things! This is such a wonderful pairing, Nicole! And of course, the photos are stunning.
Thank you so much, Kathleen! I honestly really love that sauce too and I think I’ll come up with more recipe to use it in. I actually ate the rest of it earlier straight and even that was delicious! :)
This looks amazing, the custard sounds just perfect. Beautiful photo, though I don’t remember ever seeing a photograph that wasn’t beautiful on your blog :)
Thank you so much, Fida! That is so nice of you to say! :)
Ummm what? Snow? Already? Brrrr I am not HAPPY! But wow this dessert! Ahhh it’s heaven! And you know I love the photos :)
At first I thought I wasn’t ready for snow yet either but then I ended up liking it. The nice thing about Colorado is that cold snaps never last that long, it was warm and sunny again this weekend. :)
These tarts look incredible and so does the photo! I love your consistently gorgeous styling
Thank you, Tori! I love the styling aspect of photography, it’s challenging but so much fun. :)
Such a beautiful and calm photo! I love the way you compose your photos Nicole,
Thank you, Jyothi!! :)
Yum! This looks beautiful and sounds delicious. I love chai! This is the perfect fall dessert. :-)
Thank you so much, Sandra! I love the chai flavors too! :)
I miss the photographer tips! Love the photography though!
Thanks for the feedback, Debbi. I’ll bring the photography and styling notes back in the next post. :)