Fruit crumble tart with custard and fresh cream
Young Cook Finalist Recipe
- Mrs Kettyle
- Enniskillen Collegiate Grammar School
- Key Stage 4
- 280mls homemade custard
- 1 large apple
- 2 pears
- Caster sugar to taste
- 10g rolled oats
- 1½ walnuts crushed
- 10g wholemeal flour
- 10g Northern Ireland half–fat butter
- 15g caster sugar
- 50g dark chocolate
- 150mls Northern Ireland low–fat whipping cream
- Shortcrust pastry
- Stew the apples and pears with a little water, and add some caster sugar to taste.
- Make crumble topping by rubbing half–fat butter, wholemeal flour, rolled oats and caster sugar together until it resembles a crumble–like topping, then add the crushed walnuts.
- Roll the pastry and place into a greased tin. Blind bake the pastry using parchment paper and baking beans, then take the parchment paper and baking beans out near the end of the baking time and return for the last few minutes.
- Once the pastry is cooked, add the pear and apple mixture, followed by a layer of the crumble topping, then cook in the oven.
- Using the low–fat whipping cream, whip until stiff, then using two spoons, form into the shape of a quenelle, then serve on a plate.
- Melt the dark chocolate, then transfer into a piping bag.
- Plate up the crumble by removing from the tin and put the jug of custard onto the plate.