Last Updated on
The first snow of the season arrived up here in the mountains a few days ago. We made a big, roaring fire in the fireplace and I felt like making a warm dessert to eat while watching the snowflakes fall. That’s how I came up with these delicious chai apple tarts.
How to make the chai-spiced custard sauce:
The custard sauce is based on my bruleed chai-spiced pots de creme but instead of pots de creme-ing the custard, you cook it on the stovetop to turn it into a sauce. It’s quite easy to do, you just infuse a mix of milk, cream and sugar with cinnamon, clove, ginger, cardamom and black pepper corns, then whisk it into egg yolks and cook until it thickens.
The sauce goes perfectly with the flaky dough and the tart apple and also looks really beautiful (which is almost equally important to me).
How to make the apple tarts:
There’s no need to go through the trouble of making a crust yourself for this recipe, 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 make sure to plan for that).
To prepare the apples, you peel, core and slice them thinly, then you cook them in a little butter. Once the apple slices are tender, you mix them with sugar and cornstarch and then distribute them on the puff pastry. In the oven they go and 20 to 25 minutes later your tarts are ready!
If you love apple desserts but don’t have much time, I recommend this speedy Stovetop Apple Crisp: