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Apple Custard Cream Slice

Servings: 16
It's just awesome! I believe the picture speaks for itself!

For the Base:
1 1/4 cups (155g/5 oz.) plain flour (all-purpose flour)
3 tbsp. caster sugar
3/8 cup (80g/2 3/4 oz.) butter, melted and cooled
1 egg yoke
2-3 tbsp. water
1 tsp. vanilla extract
1 tsp. brandy (optional)

For the Apple Custard Filling:
3 green apples
1/8 cup (20g/3/4 oz.) butter
8 tbsp. caster sugar, divided in half
2 tbsp. water
2 eggs
3/4 cup (185 ml/6 oz.) thick double cream or regular whipping cream
1 tbsp. vanilla extract
1 tsp. ground cinnamon

For the Crumble Topping:
1/2 cup (60g/2 oz.) plain flour (all-purpose flour)
2 heaping tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup (60g/2 oz.) butter, cubed
1/3 cup (40g/1 1/4 oz.) chopped walnuts

1. Line a 18 x 28 cm (7 x 11-inch) shallow baking tin with baking paper, leaving the paper hanging over on the two longs sides. Preheat oven to 190 degrees C/375 degrees F.

For the Base:
2. Sift flour and the 3 tbsp. sugar into a large mixing bowl, add butter, egg yoke and 2-3 tbsp. water, (add brandy, if desired), then combine well and form mixture into a dough.

3. Roll out the dough between two sheets of baking paper and fit into the base of the prepared baking tin. Place in the freezer for 7 to 10 minutes.

4. Remove tin from freezer. Line the pastry with baking paper, fill with dried beans or uncooked rice and bake for 15 minutes. Remove paper and rice. Reduce oven temperature to 180 degrees C/350 degrees F and bake the pastry until golden, approximately 7 minutes.

For the Apple Custard Filling:
5. Peel, core and chop apples and place in a saucepan with the butter, half of the sugar (4 tbsp.) and the 2 tbsp. of water. Cover and cook over low heat for 15 minutes or until apples are soft. Uncover and simmer for 5 minutes to reduce the liquid. Use a wooden spoon to breakdown the apples until they have a smooth texture. Remove from heat and let cool.

6. Whisk together eggs, cream, remaining half of sugar, vanilla and cinnamon. Spread the cooled apples over the pastry, then pour the cream mixture over the apples. Bake for 20 minutes or until the custard has half set. Leave oven on.

7. For the Crumble Topping:
Pulse the flour, sugar, cinnamon, butter and walnuts in a food processor until crumbly. Sprinkle crumble topping over the custard and bake for 15 more minutes. Cool in tin before slicing. Can be refrigerated for up to a week.

Makes 16 servings.

Photograph taken by Silvia ©2007

Source: The Essential Baking Cookbook
Submitted By: Silvia
Date: July 6, 2007