-courtesy Dairy Farmers of Canada
Apple Cranberry Custard Vanilla Cream Tart
Crust:
1 1/4 cups graham cracker crumbs
Pinch of ground nutmeg
Pinch of ground cloves
1/4 cup butter, melted
Custard:
1 cup 35% cream
3 egg yolks
1/2 cup sugar
1/4 cup all-purpose flour
Pinch salt
1 tbsp butter
1 tsp vanilla extract
Apple Cranberry Mixture:
2 tbsp butter
2 apples, peeled, cored and diced
1/2 cup fresh or frozen cranberries, coarsely chopped
2 tbsp sugar
1 tsp ground cinnamon
Vanilla Bean Cream:
Half vanilla bean or 1 tsp vanilla extract
1 cup 35 % cream
1 tbsp sugar
FOR THE CRUST:
Combine graham crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom or pie plate. Bake in preheated 350°F (180 °C) oven for about 10 minutes or until firm. Let cool.
FOR THE CUSTARD:
Bring cream to gentle boil over medium heat. Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour half of the cream into egg mixture and whisk to combine and become smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Scrape custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place plastic wrap on surface and refrigerate for about 30 minutes or until chilled.
FOR THE APPLE CRANBERRY MIXTURE:
Melt butter over medium heat in a large nonstick skillet. ADD apples, cranberries, sugar and cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Cool to room temperature. STIR apple mixture into chilled custard and scrape into prepared pie shell. Smooth top.
FOR THE VANILLA BEAN CREAM:
Scrape seeds out of vanilla bean and add to cream and sugar. WHIP cream to stiff peaks. SPREAD cream decoratively over top of custard mixture and refrigerate at least one hour before serving. (Make ahead: Cover and refrigerate up to two days.)