Fudge Apple Tart

Ingredients

Crust

• 250g Cake flour

• 110g Butter

• 50g Granulated Sugar

• 70ml Ice water

Filling

• 1 Cup Milk

• 1/2 Cup Cream

• 4 Egg yolks

• 2 Eggs

• 1 Teaspoon Vanilla extract

• 80g Sugar

• 6 Red Apples, peeled and cored

Fudge Sauce

• 200g Fudge

• 140ml Milk

Method

Crust

1. Preheat the oven to 180°C (356°F).

2. Place flour, butter, and granulated sugar in the bowl of a food processor.

3. Pulse at high speed until the mixture resembles coarse sand.

4. Add ice water and mix until everything comes together in a ball.

5. Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.

6. Roll out the chilled dough on a floured work surface to about 3mm thick.

7. Line a 35 x 15 cm loaf pan with parchment paper and generously spray it with non-stick cooking spray.

8. Line it with the dough.

9. 9. Blind bake (see tip) for 15 minutes.

10. Remove the rice and beans, and bake further until golden brown, about 5 minutes.

11. Reduce the oven temperature to 160°C (320°F).

Filling

1. Whisk together milk, heavy cream, egg yolks, eggs, vanilla extract, and sugar until well combined.

2. Pour through a sieve into the crust.

3. Use a sharp knife to make shallow cuts about three-quarters through each apple on the stem end.

4. Arrange the apples with the cut sides up in the filling.

5. Place the loaf pan in a baking dish and fill the baking dish halfway with warm water.

6. Cover with foil and bake for 60 minutes or until the filling is set like jelly.

7. Remove from the oven, let it cool slightly, and refrigerate.

Fudge Sauce

1. Place the fudge and milk in a medium saucepan and stir over moderate heat until a smooth mixture forms.

2. Carefully remove the cooled tart from the pan and serve with fudge sauce.

Tip: Blind baking means lining the crust with parchment paper and then adding raw rice or beans on top. This is removed halfway through the baking process. The crust is then baked further until golden brown.

Enjoy your Fudge Apple Tart