Apple Tart with Condensed Milk Custard

Directions

1. 1

   Blitz the biscuits in a food processor until fine crumbs form. Add the melted butter and pulse until the mixture holds together like damp sand.

2. 2

   Press the mixture evenly into the base of a 26-28 cm springform pan. Refrigerate while you prepare the filling.

3. 3

   Cook the grated apples, sugar, and lemon juice in a large saucepan over medium heat, stirring often, until all moisture has evaporated and the mixture is jammy (about 15 minutes).

4. 4

   Stir in the cinnamon, remove from heat, and allow to cool completely. Spread evenly over the biscuit base.

5. 5

   In a clean saucepan, whisk together the condensed milk, egg yolks, and vanilla. Cook over low heat, stirring constantly, until thickened. Remove from heat and fold in the cream.

6. 6

   Pour the custard over the apple layer, smooth the top, and dust with extra cinnamon.

7. 7

   Bake in a preheated oven at 180 °C (350 °F) for 20 minutes, until the custard is just set with a slight wobble.

8. 8

   Cool to room temperature, then refrigerate for at least 2 hours before slicing and serving cold.