DUTCH APPLE TART
A crisp biscuity pastry deep-filled with cinnamonlaced apples.
Preparation 40 minutes, plus chilling and cooling Cooking about 1 hour 20 minutes Serves 10
500ML FULL-FAT MILK 4 MEDIUM EGG YOLKS 100G CASTER SUGAR 2 TBSP CORNFLOUR
2 TBSP PLAIN FLOUR
2 TSP VANILLA BEAN PASTE 75G BUTTER, CHOPPED 100G PLAIN FLOUR 2 MEDIUM EGGS, BEATEN 100ML DOUBLE CREAM
100G DARK CHOCOLATE, FINELY CHOPPED ½ TBSP GOLDEN SYRUP
25G BUTTER, CHOPPED
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For the crème pâtissière, heat the milk in a medium pan until steaming. In a medium bowl, mix the yolks with the sugar, then stir in the cornflour and plain flour. Gradually add the hot milk, mixing constantly. Return to the pan, then cook over a medium heat, stirring, until thick and smooth (the mixture will need to boil). Transfer to a bowl, stir in the vanilla, then lay baking parchment directly on to the surface to prevent a skin forming. Cool.
Preheat the oven to 200°C (180°C fan oven) gas mark 6. Line two baking sheets with parchment. To make the choux pastry, melt the butter in a large pan with 225ml water. Once melted, turn up the heat and bring to the boil. As soon as it boils, take the pan off the heat and add the flour in one go. Beat vigorously with a wooden spoon until the mixture comes away from the sides of the pan.
Transfer to a large bowl and leave until just warm. With a handheld electric whisk, gradually beat in the eggs. Transfer to a piping bag fitted with a 1½cm plain nozzle. Pipe a straight line 12cm long, then pipe over the line to double it in height. Repeat 11 more times, spacing lines apart. Use a damp finger to smooth any points.
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Bake for 25 minutes, then remove sheets from oven. Using a metal skewer or sharp knife, pierce a hole roughly 5mm wide at both ends of every choux bun to allow steam to escape. Return to the oven for 10 minutes to dry out. Transfer to a wire rack to cool.
To make chocolate glaze, heat the double cream until steaming. Put the chocolate, golden syrup and butter into a heatproof bowl. Pour in the hot cream and stir occasionally until melted and combined (place bowl over a pan of simmering water if all the chocolate hasn’t melted).
To assemble, stir crème pâtissière to loosen, transfer to a piping bag fitted with a 5mm nozzle and pipe into choux buns from both ends. Dip tops into chocolate glaze and leave to set slightly on a wire rack before serving. These are best eaten within two hours of assembling.
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