RECIPE: Apple Rose Tart with Coconut Vanilla Custard ( Dairy Free ! )
With Thanksgiving quickly approaching, I started to think about what desserts to make this year. I came across a few variations of this Apple Rose Tart, but I have to admit, part of me didn’t want to make something as ambitious as edible roses from apple slices .
I started researching a few of the different recipes and almost reconsidered for 2 reasons:
Some of the instructions required you to dedicate 3+ hours to make it — I mean come on… who really has that much time when you have so many other things to do during the holidays?!
Most of them called for dairy products which is a definite no-go in my household since my fiancé is extreeeemely lactose.
Just as I was about to ditch the idea , I decided to do a test run to see if I could cut down the time it would take to make it and swap out the dairy products for lactose-free alternatives. To my readers who cant have dairy and would rather not spend the better part of their day making a dessert - you’re welcome . My version of this recipe was a complete success!
It’s a healthier dessert option.
It’s beyond beautiful.
It can be made in an about an hour
and the only reason my ‘lactose intolerant lover’ may get a stomach ache this year is if he decides to eat too many servings of turkey.
CRUST & APPLE ROSES
Marie Callender’s pre-made pastry crust
8 large apples
2 cups lemon juice
1/2 cup sugar
COCONUT VANILLA CUSTARD
2 cups coconut milk
6 egg yolks
4 tbsp sugar
3 tbsp corn starch
2 tsp vanilla extract
Pre-heat oven to 400°F
Use a fork to gently poke the bottom of the crust to prevent it from getting air bubbles
Bake crust for 15-20 minutes, or until it is lightly golden.
Remove from the oven and set aside to cool completely
COCONUT VANILLA CUSTARD
Whisk together eggs yolks, corn starch and sugar in a bowl
In a saucepan , heat the coconut milk and vanilla extract on medium heat until it starts to steam but not boil.
While whisking, slowly pour the coconut milk into your egg yolk mixture.
Once combined thoroughly , pour it back into the saucepan and over medium-low heat stir constantly until it begins to thicken. (about 3 minutes).
Once it thickens completely, pour into a glass bowl.
Cover with parchment paper and stick in the fridge to cool. (Some recipes claim that if you use parchment paper it will prevent a dark layer from forming on the top. If this trick didn’t work for you - because it didn’t work for me -you can lightly skim it off the top and your guests will be none the wiser. )
Stick in your refrigerator while you make the apple roses ( at least 25 minutes ).
Pour lemon juice and 1/2 cup sugar in a bowl.
Warm in microwave for 60 seconds and dissolve sugar.
Cut paper-thin slices of apple. The thinner the slices, the easier it will be to roll without breaking.
Pro Tip: If you have a mandoline , NOW is the time to use it ! While it is possible to cut the apple slices thin with a good knife ( I only used a knife ) this tool will help make this step even easier !
Place the slices into the bowl of warm lemon juice
Once you have cut at least 3-4 of the apples, stick the bowl back in the microwave for 1-2 minutes to soften the slices and make them easier to roll.
Place a few slices of apples in a row with ends overlapping and the peel all facing the same direction and gently roll them into a rosebud shape. Feel free to add more apple slices around the ends to make varying sizes.
Repeat steps 3-6 with the remaining apples.
Place the finished ‘roses’ in a muffin tin or small bowl to prevent them from unrolling while you make more.
Pro Tip : Using different types of apples and making the roses different sizes adds dimension and makes them look more realistic.
ASSEMBLE THE TART:
Remove your cooled crust and coconut vanilla custard from the refrigerator .
Mix the custard in the glass bowl until smooth and spread into the pastry shell evenly.
Arrange the apple roses on the custard.
With any extra apple slices , roll small ‘rosebuds’ and use them to fill in any gaps.
Serve immediately or cover with plastic wrap and put back into the refrigerator until you are ready to serve ( up to 6 hours ).