Apple Cream Puff Pastry Tart with Strawberry Ginger Tea

Ingredients:

• • Puff pastry: 600 g

• • Egg: 1 pc (for custard)
  • Sugar: 80 g
  • Vanilla sugar: 10 g

• • Starch: 50 g
  • Milk: 400 ml (for custard)
  • Butter: 50 g

• • Apples: 2 pcs, peeled and sliced
  • Sugar: 50 g (for apples)
  • Cinnamon: 2 g

• • Butter: 30 g (for apples)
  • Egg: 1 pc (for egg wash)
  • Milk: 20 ml (for egg wash)

• Blanched almonds: 100 g, toasted

Directions:

Prepare the Custard Cream:

1. 1. In a saucepan, whisk together 1 egg, 80 g sugar, 10 g vanilla sugar, and 50 g starch.
   2. Gradually add 400 ml milk, whisking until smooth.
   3. Cook over low heat, stirring constantly, for 7 minutes, or until the mixture thickens into custard.

1. Remove from heat and stir in 50 g butter until fully incorporated.
2. Cool the custard to room temperature.

Prepare the Caramelized Apples:
6. In a skillet, melt 30 g butter over low heat.
7. Add sliced apples, 50 g sugar, and 2 g cinnamon.
8. Cook for 5 minutes until the apples are soft and caramelized.
9. Cool to room temperature.

Assemble the Tart:
10. Preheat the oven to 180°C (356°F).
11. Roll out the puff pastry to fit your tart pan. Press it into the pan and trim any excess edges.
12. Spread the cooled custard cream evenly over the puff pastry.
13. Layer the caramelized apples on top of the custard.
14. Beat 1 egg with 20 ml milk to make an egg wash. Brush the edges of the puff pastry with the egg wash.
15. Sprinkle toasted blanched almonds over the tart.