Can't decide between a tart and a pudding? Eric Lanlard combines the two in Glamour Puds
Eric: "This dessert is a cross between a tart and a pudding; a sweet shortcrust pastry is filled with flambéd apples and a homemade egg custard. The topping of sumptuous, cold chocolate mousse adds a whole new dimension."
For the sweet pastry
For the chocolate mousse
For the apple and custard tart
1. First make the pastry, sieve the flour, salt and icing sugar into a bowl. Rub in the chilled butter until your mixture resembles fine breadcrumbs.
2. Add the egg yolk and a few tablespoons of water, one at a time, to the mixture and gently work it together until you have a ball of dough. Try not to work your pastry too much as it won't have the desired short consistency. Wrap your pastry in cling film and put it into the fridge to rest for at least an hour.
3. Meanwhile make the mousse. Separate the eggs, placing the whites into a roomy bowl. Break the chocolate into small pieces place in a heatproof bowl set over a pan of barely simmering water. Add the butter and allow them both to gently melt, stirring occasionally.
4. Add a pinch of salt to the egg whites and whisk to the soft peak stage. When the chocolate and butter have melted, leave to cool for a couple of minutes and then stir in the yolks. Cut and fold in the whites in three batches, until seamlessly combined. Pour into a 22cm mousse ring and leave to set in the fridge for a couple of hours.
5. By now your pastry should be chilled. Roll out on a floured surface and line a 22cm diameter flan tin with the chilled sweet pastry and cook the pastry blind for about 25 minutes at 180°C, or until golden.
6. Finally prepare the tart filling by peeling and cutting the apples into slices (about 8 slices per apple). Melt the unsalted butter in a saucepan and add the apples. Fry for about 5-7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol flambés.
7. To make the custard, beat the eggs with the cream then add the sugar.
8. Place the slices of apple on the bottom of the cooked pastry case and cover with the egg mixture and cook for 35 minutes at 180°C. Leave to cool.
9. When ready to serve, gently slide the ring containing the mousse on top of the tart and using a hot knife remove the ring. Dust with cocoa powder and icing sugar to serve.
© Eric Lanlard
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