Apple and Custard Filo Tarts

My gorgeous ex-work colleague Nelle was coming over for dinner and I was short on ingredients. I had some apples and some filo pastry, so I set about putting together some rustic apple and custard filo tarts. They are simple to put together and are perfect for when you're entertaining as you can assemble them before your guests arrive.

Apple and custard filo tarts

Serves 4

Ingredients

3 sheets filo pastry

2 granny smith apples, finely diced

1/4 teaspoon ground cinnamon

juice of half a lemon

2 tablespoons almond meal

Custard

1 tablespoon custard powder

1 tablespoon caster sugar

1 cup milk

Begin by making the custard. Combine custard powder and caster sugar in a small saucepan. Add a couple of tablespoons of the milk and stir until you have a smooth paste. Over low-medium heat, gradually add the milk until smooth. Bring to the boil, reduce heat and simmer for 1 minute, or until the custard coats the back of a spoon. Allow custard to cool in fridge.

Preheat oven to 180 (160 fan forced).

Take one sheet of the filo and lightly brush with water. Repeat with remaining sheets of filo. Cut the filo into four squares. Push each square into a Texas muffin tin. Sprinkle the almond meal evenly between each tart.

Take the diced apple, lemon and cinnamon and combine in a small bowl. Divide the apple mixture evenly between each tart and bake tarts in oven for 15 minutes.

Allow tarts to cool for a few minutes before removing from the muffin tin (this will help them to 'set up' and it will make it easier for you to handle them). Pour custard over each tart. Serve immediately with vanilla icecream.