This tart is just delicious! It's loaded with all the wonderful, aromatic spices and flavors of fall.
A spiced graham cracker crust is filled with a delicious vanilla custard that's laced with simmered apples and cranberries. To top it all off, a creamy crowning of freshly whipped cream.
Below is the crust already baked and filled with the cranberry apple custard.
Then it gets finished off with freshly whipped cream. I grated nutmeg on top for a final last touch.
Between the vanilla custard and the whipped cream, this tart is so luscious and creamy. And the simmered apples and cranberries pair so well with the spicy graham cracker crust. This is one of those desserts where all the flavors and textures come together perfectly.
With the holidays and family gatherings ahead, this is a must make dessert!
Apple Cranberry Custard Vanilla Cream Tart
1 1/4 cups (300 mL) graham cracker crumbs
Pinch each ground nutmeg and cloves
1/4 cup (50 mL) butter, melted
1 cup 35% whipping cream
3 egg yolks
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) all purpose flour
1 tbsp (15 mL) butter
1 tsp (5 mL) vanilla
Apple Cranberry Mixture:
2 tbsp (25 mL) butter
2 apples, peeled, cored and diced
1/2 cup (125 mL) fresh or frozen cranberries, coarsely chopped
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
Vanilla Bean Cream:
Half vanilla bean or 1 tsp (5 mL) vanilla extract
1 cup (250 mL) 35% whipping cream
1 tbsp (15 mL) granulated sugar
In bowl combine graham crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9-inch (23-cm) tart pan with removable bottom or pie plate. Bake in preheated 350ºF (180ºC) oven for about 10 minutes or until firm. Let cool.
Custard: In saucepan, bring cream to gentle boil over medium heat. Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour in half of the cream and whisk to combine and become smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Scrape custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place plastic wrap on surface and refrigerate for about 30 minutes or until chilled.
Apple Cranberry Mixture: In large non-stick skillet, melt butter over medium heat. Add apples, cranberries, sugar and cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Let cool to room temperature. Stir apple mixture into chilled custard and scrape into prepared pie shell. Smooth top.
Vanilla Bean Cream: Using small paring knife, scrape seeds out of vanilla bean and add to cream and sugar. Whip cream to stiff peaks. Spread cream decoratively over top of custard mixture and refrigerate for at least 1 hour before serving. (Make ahead: Cover and refrigerate for up to 2 days.)
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Refrigeration Time: 1 to 2 Hours
I added ground toasted pecans to the crust, along with a pinch of ground nutmeg, ground ginger and all spice. The crust is delicious!
I added a few more cranberries to the filling and took out one apple. I was in the mood for more of a cranberry dessert. I used a food processor to roughly chop the cranberries and added a tablespoon or two more sugar since they are so tart.