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–+ servings
Apple custard tart with a slice cut out, showing the soft vanilla custard under the apples

Rustic Apple Custard Tart with Whole Wheat Crust

A rustic apple custard tart with cinnamon apples set in a soft vanilla custard over a whole wheat crust. Pre-cooking the apples keeps the custard creamy.
Prep Time 25 minutes
Cook Time 55 minutes
Cooling and chilling 2 hours
Total Time 3 hours 20 minutes
Choose Serving Size 8 slices

Equipment

  • 9-inch pie or tart pan
  • Mixing bowls
  • Whisk
  • Knife

Ingredients 

For the crust

  • 1 ½ cups whole wheat flour 180 g
  • 1 pinch salt
  • ½ cup butter 115 g, cold and cubed
  • 3-4 tbsp water ice-cold

For the apples

  • 3 apples medium, firm, cored and diced
  • 1 tbsp butter
  • 1 tsp cinnamon ground, divided

For the custard

  • 2 eggs large
  • 1 cup milk whole, 240 ml
  • ⅓ cup sugar 70 g
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions

  • Make the crust: mix the flour and salt, then rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Add the cold water a tablespoon at a time, just until the dough holds together. Flatten it into a disc, wrap and chill for 15 minutes.
  • Heat the oven to 350°F (180°C). Roll out the dough and press it into a 9-inch (23 cm) tart pan lined with parchment paper, pushing it up the sides by hand. Prick the base all over with a fork.
  • Bake the empty crust for 10 minutes, then set it aside.
  • Meanwhile, melt the butter in a pan over medium heat. Add the diced apples and half the cinnamon and cook for 4 to 5 minutes, stirring, until the edges just soften and most of the juice has cooked off. Let cool for a few minutes.
  • Whisk the eggs, milk, sugar, cornstarch and vanilla until smooth.
  • Spread the apples over the crust, then slowly pour the custard between them. Dust the top with the remaining cinnamon.
  • Bake for 40 to 45 minutes, until the edges are set and the center has a slight wobble.
  • Cool completely, then chill for at least 1 hour before slicing for the cleanest cuts.

Notes

Use firm, sweet-tart apples and cook off their juice before baking, so the custard does not turn watery. The tart slices best after it has cooled completely and chilled for at least an hour. Keep it covered in the fridge for up to 3 days. For a dairy-free version, use plant butter and unsweetened soy or oat milk.