Apple Custard Tart

by Chef Rob Sobkowski

Preparation

1. Place the Swissco Cold Process Pastry Cream and water into a mixing bowl with the whip attachment mix on low speed for 30     seconds.
2. Stop the machine and scrape down the bowl.
3. Continue to mix the pastry cream on medium high speed for 3 to 5 minutes more.
4. Store any left over pastry cream in the refrigerator.

Setting

Assembly of Tarts:

• 1 - La Rose Niore Extra Large Round Vanilla Tart Shells
• 3 oz Darbo Apple Fruit Filling
• 3/4 oz of cinnamon streusel

1. Fill La Rose Niore Extra Large Round Vanilla Tart Shells (Item# 90380) with 1.5 ounces of pastry cream.
2. Place 3 oz of Darbo Apple Fruit Filling (Item# 6323-289) on top of the pastry cream.
3. Top each tart with 3/4 oz of cinnamon streusel.
4. Bake the tarts in a oven that has been pre heated to 390 F until golden brown, about 20 minutes.

Ingredients:

• 13 oz Swissco Cold Process Pastry Cream
• 1 qt Water or Milk