Tart with Pastry Cream and Apples (Perfect for Snack Time).
The tart with pastry cream and apples is a very tasty dessert and ideal for a wholesome snack or to perfectly finish lunch or dinner.

For this preparation, I used my oil shortcrust (very soft!) and my pastry cream.
The soft shortcrust base holds a delicious pastry cream, and on the surface I arranged lots of apple slices. The result is a fragrant and aromatic dessert, with a tender shell and a truly delightful filling.
So, will you come with me? Let’s get baking right away!
Enjoy the recipe, Giusi.
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Difficulty: Easy
Preparation time: 50 Minutes
Cooking time: 35 Minutes
Portions: 6 Servings
Cooking methods: Oven, Stovetop
Cuisine: Italian

Ingredients for the tart with pastry cream and apples

2 cups milk (about 17 fl oz)
2 eggs
1/3 cup granulated sugar (about 3 oz)
1/4 cup cornstarch (about 30 g)
lemon zest
2 cups all-purpose flour
3 1/3 tbsp milk (about 1.7 fl oz)
3 1/3 tbsp vegetable oil
1 egg
2 tsp baking powder
grated zest of one lemon
1/2 cup powdered sugar (confectioners')
2 apples
1 lemon (Juice)

Steps for the tart and the pastry cream

Microwave Method

Whisk the egg with the sugar, add the cornstarch, the lemon zest and then the milk. Cook at 800 watts for 4 minutes. After this time, take the bowl and stir vigorously. Place the bowl back in the microwave at 800 watts for 3 minutes. The pastry cream is ready. Cover with cling film touching the surface and let cool to room temperature.

Traditional Method

In a bowl, mix the egg and the sugar, add the cornstarch as well. In the meantime, bring the milk almost to a boil and start pouring it into the bowl with the other ingredients. Pour the whole mixture into a saucepan and cook until it thickens.
Pour the flour, the baking powder and the sugar into a bowl and mix.
Begin adding the lukewarm milk and then the oil; add also the egg and the grated lemon zest. Knead as much as possible in the bowl and then continue working the dough on a floured surface until you form a ball. To firm up the dough, you may need to add more flour.
Roll out the dough and lay it inside a buttered and floured pan. (I used a rectangular pan, but if you prefer, you can use a round pan 8 2/3–9 1/2 inches in diameter.)
Once the dough is laid inside the pan, trim the edges and pour the pastry cream.
Slice the apples thinly and toss them with the lemon juice, then start arranging them over the tart.
Bake in a preheated conventional oven at 356°F for 30-35 minutes.
Let cool completely in the pan.
The tart with pastry cream and apples is ready to be enjoyed!
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