Apple and Smoked Gouda Tart
Favorite sweet pie/tart crust for an 8 inch tart pan or 8 individual tarts, blind baked, cooled. I just sub butter for shortening and add 2 tablespoons of sugar to regular pie crust.
Pastry Custard (recipe below)
4 granny smith apples, sliced and sauteed in butter until soft
8 ounces smoke gouda sliced or grated
In cooled crust, spread the cooled custard in the bottom of the tart or about 2 tablespoons in each individual tart. Top with the still warm apples (about 1/2 apple to each individual tart) lay or sprinkle the cheese over the top. Place under oven broiler until cheese is melted. Serve warm with whipped cream.
1 tsp vanilla
10 fl oz heavy cream
3 large egg yolks
1 teaspoon cornstarch
1 oz superfine sugar
Scald the cream, do not allow to boil. While the cream is heating, whisk the egg yolks, cornstarch and sugar together in a medium bowl using a balloon whisk. Then whisk the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's mixed, immediately return to the saucepan using a rubber spatula. Using same gentle heat, continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. Remove from heat, cover with plastic wrap and allow to cool.