I’ve seen custard tarts topped with apple “roses” and wanted to make something similar for our Christmas dessert. Since we made our own maple syrup this year, I wanted to use a maple custard. We had a big bag of walnuts, so I used those for the crust.
- 1.5 cups whole milk
- 6 egg yolks
- 1/2 cup maple syrup
- 3T corn starch
- 1t vanilla extract
- 1/4t sea salt
Combine all ingredients in a double boiler (or a metal bowl on top of a pot). Select a medium heat (‘4’ on my cooktop). Whisking constantly, heat custard until it thickens. Remove from heat, cover with cling film, and refrigerate.
Walnut Cookie Crust:
- 1.5 cup pulverized walnut pieces
- 1 cup whole wheat flour
- 1/4t sea salt
- 1/4 cup butter
- 2T sugar
- 2 egg whites
Preheat oven to 350 degrees F.
Put walnuts into a food processor and pulverize – not just powdered, some 1/8″ pieces should remain.
Measure 1.5 cups of pulverized walnuts. Combine with flour, salt, and sugar.
Melt butter. Using a fork, cut the melted butter into the dry ingredients. Add egg whites and cut together until evenly moist.
Press dough to the bottom of a pie or tart plate (can be lined with parchment – makes removing the pie a LOT easier). Cook for 15 minutes. Crust should be crunchy and brown.
- 2 apples
- 1/2 cup fresh orange juice
- 1/2 cup sugar
- 1/2 cup melted butter
The instructions used a mandolin to slice the apples, I used a spiral food slicer. Worked well. Combine orange juice, butter, and sugar in a bowl and mix. Gently stir in apple pieces so they are covered. Let sit for 10 minutes.
To assemble – spread custard into cooled pie crust. Curl apple slices around themselves to make rose shapes and gently press into custard.