baking couture APPLE CUSTARD TARTS

1 small (180g) granny smith apple, peeled, cored and finely chopped 1 teaspoon lemon juice 2 sheets filo pastry Canola oil cooking spray 1 tablespoon almond meal 1 tablespoon caster sugar 1/4 teaspoon ground cinnamon Custard: 1 tablespoon custard powder 2 teaspoons caster sugar 1 cup low-fat milk Method Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan. First off to make the custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Allow to cool. Combine apple and lemon juice in a bowl. Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with remaining sheet of filo pastry. Fold filo pastry in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon. Bake for 10 to 15 minutes or until pastry is golden. Allow to stand in pan for 2 minutes, then transfer tarts to a wire rack. Cool for 5 minutes then spoon prepared custard into cases. Top with remaining apple and remaining cinnamon. Serve as desired.

Swiish