The “Everything” cake

Photo by Gary Corbett

“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”

You can watch the video here:

https://youtu.be/MOpNdupeArE

Cake ingredients

  • 150g GF plain flour
  • 150g almond meal
  • 150g desiccated coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons mixed spice
  • 1 teaspoon salt
  • 200g olive oil
  • 250g brown sugar
  • 6 eggs
  • 100g soft butter
  • 80g yoghurt
  • 200g crushed and drained pineapple
  • 400g mashed banana
  • 200g grated carrot
  • 100g chopped walnuts
  • 60g pumplin seeds
  • 80g chocolate chips
Cake method
  1. Heat your oven to 180 Celsius
  2. Combine GF lour, almond meal, coconut, baking powder, baking soda, mixed spice and salt. Mix and set aside.
  3. In a stand mixer whisk together oil, brown sugar, eggs, butter and yoghurt until combined.
  4. Add the pineapple, banana and carrots and mix to combine.
  5. Stir in your dry ingredients and mix to combine.
  6. Stir through the walnuts, pumpkin seeds and chocolate chips.
  7. Spray and line 3 x 20cm cake tins and divide the batter between them, smoothing the tops.
  8. Bake at 180 Celsius for 40-45 minutes then allow to cool.

 Cream cheese icing ingredients

  • 300g soft cream cheese
  • 300g soft butter
  • 300g icing sugar
  • zest of 2 lemons
  • 1 teaspoon coconut essence
 Cream cheese icing method
  1. Whip the cream cheese, butter, lemon zest and coconut essence together until combined.
  2. Add the icing sugar in stages and beat until smooth.
  3. Refrigerate until needed
Pineapple flowers method
  1. Peel your pineapple and remove any eyes or blemishes.
  2. Cut into thin disks and lay on a lined baking tray.
  3. Bake for 30 minutes at 100 Celsius.
  4. Remove and flip the pineapple and bake for another 30 minutes.
  5. Place each pineapple ring in a muffin tin and bake for a further 30 minutes. You can turn the heat off and let them cool in the oven.
To make the cake
  1. Cut each cake in half.
  2. Spread a layer of cream cheese icing between each slice.
  3. Spread icing on the top and sides of the cake and smooth down with a cake scraper or offset spatula.
  4. Decorate with toasted coconut and pineapple flowers.

Gluten free lemon bars


Photos by Gary Corbett

“I’ve decided I need to master gluten free baking! When I cater I always have to do some gluten free items and tend to fall back on things like a chocolate flan with hazelnut meal or an orange almond cake.  I decided to try a gluten free lemon bar because I love the non GF version and it seemed to be easy to make using almond flour and corn flour. The result was delicious! You can also substitute lime or passionfruit juice or as I did, a combination of two juices. It also works brilliantly as a dessert with fresh berries and a dollop of thick cream. Enjoy!”

Ingredients for the base

  • 200g almond meal
  • 25g corn flour
  • 75g white sugar
  • 1/4 teaspoon salt
  • 100g cold butter
Method for the base
  1. Preheat your oven to 180 C.
  2. Line a 20cm square baking dish with baking paper making sure the paper comes all the way up each side. This makes it much easier to remove from the tin once it’s baked.
  3. Cut your cold butter into 1cm squares and add to a food processor with the other ingredients.
  4. Blitz the mix until its come together.
  5. Press into your baking tray and smooth the top with a spoon.
  6. Bake in the oven for 12-15 minutes or until the top is lightly browned.
  7. Allow to cool for 15 minutes.
Ingredients for the custard
  • 4 eggs
  • 200g white sugar
  • 100g lemon, lime or passionfruit juice (I used 50g lemon and 50g passionfruit)
  • 20g corn flour
  • 1/4 teaspoon salt
Method for the custard
  1. Place all ingredients in a food processor and blitz until combined.
  2. Pour over your cooled base.
  3. Bake in a 180 C oven for 15-20 minutes or until the custard has just set.
  4. Allow to cool on the bench then cover with cling wrap and let cool completely in the fridge.
  5. Once cool, Cut into bars and serve sprinkled with icing sugar or serve as a dessert with fresh berries and thick cream.

 

 

Spotted dick

Photo by Gary Corbett

“Who doesn’t like a spotted dick. (Insert giggling here). This traditional English steamed pudding is delicious on a cold night and very moorish. I’ve omitted the suet and added some sour cream and boozed-up the sultanas. You can use other dried fruit or nuts if you want and I’ve changed out the traditional custard for a French style Sabayon. Enjoy!”

Spotted dick ingredients

  • 200g sultanas
  • 1 cup muscat
  • 250g frozen butter
  • 400g self-raising flour
  • 1 teaspoon salt
  • 150g white sugar
  • Zest of 1 lemon
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 6 eggs
Method
  1. Place your sultanas and muscat in a saucepan and bring to the boil. Reduce the heat to a simmer an cook for 15 minutes. Allow them to cool in the liquid.
  2. Grate 250g of frozen butter into a bowl. Add 400g of self-raising flour and gently mix through with your fingers so the butter is coated in flour.
  3. Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
  4. Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
  5. Whisk 6 eggs with 1/4 cup of sour cream and 1/4 cup milk. Add this to the dry ingredients and mix to combine.
  6. Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
  7. Transfer the batter to the tin and smooth the top.
  8. Cut a piece of baking paper to fit over the batter and cut a few slits in the top. Smooth this over the batter and put the lid on the tin.
  9. In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
  10. Place the steaming tin inside on top of the ramekin and put a lid on the pot.
  11. Bring your water to a simmer and let the pudding steam for 90 to 120 minutes. Every half hour check the water level and add more boiling water if necessary.
  12. Carefully remove the steaming tin and test to see if the pudding is cooked by putting a knife or skewer in. If it doesn’t come out clean then put the tin back to steam for another 10 or 20 minutes. (In the size tin I have this took 2 hours)
Sabayon ingredients
  • 3 eggs (or 6 yolks)
  • 150ml muscat (from soaking sultanas)
  • 120g white sugar
Method
  1. Mix all ingredients together until completely combined.
  2. Transfer to a saucepan and continuously stir on  medium heat until the sabayon has thickened.
  3. Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!

 Youtube video link

https://youtu.be/ECMwBtcTGfI

 

 

French toast 3 ways

Photos by Gary Corbett

“You can’t beat French toast for an indulgent breakfast, brunch or even dessert. I’ll be making this with my nieces on a Facebook live this Mother’s Day. I’ve given you three recipes to choose from but you can get your creative juices going with many different culinary alternatives. I’ve also given a vegan alternative for the custard and you can use a non-dairy spread instead of butter. Enjoy!” 

Ingredients for egg custard

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup cream
  • 1/3 cup milk
Ingredients for vegan custard
  • 1 cup non-dairy milk
  • 1/4 cup sugar
  • 2 tablespoons flaxseed meal
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Version 1 – with mixed berries
  • Thick cut fruit toast
  • Mixed berries
  • Maple syrup
  • Thick cream or coconut yoghurt
Method
  1. Put berries in a container and pour over some maple syrup. Set aside.
  2. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  3. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  4. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  5. Place on a plate, top with a dollop of cream or coconut yoghurt, some berries and a drizzle of maple syrup.
Version 2 – with coconut bananas

  • Thick cut fruit toast
  • Bananas
  • Desiccated coconut
  • Thick cream or coconut yoghurt
  • Toasted almonds
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Cut your bananas in half then slice them lengthwise so you get a flat side.
  3. Put some coconut on a flat plate. Dip the flat side of the banana in the custard then place in the coconut.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Place the banana flat side down in the frying pan and cook until the coconut has gone golden. Remove and set aside.
  6. Clean the pan of coconut then put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  7. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  8. Place on a plate, top with a dollop of cream or coconut yoghurt, the coconut bananas, some toasted almonds and a drizzle of maple syrup.
Version 3 – with figs and spiced yoghurt
  • Thick cut fruit toast
  • Fresh figs
  • 1 cup yoghurt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon nutmeg
  • Toasted almonds
  • Honey
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Put yoghurt and spices in a bowl and mix together.
  3. Cut your figs into quarters.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  6. Place on a plate, top with a dollop of spiced yoghurt ,fresh figs, some toasted almonds and a drizzle of honey.

 

 


Baked beans and Breakfast pizzas

Photos by Gary Corbett

“Like many people I grew up eating tinned baked beans for breakfast. It was an easy staple that filled you up and could be prepared in no time. The only problem with the tinned version is the amount of sugar it contains.  For that reason (and because it’s delicious!) I started making my own version, playing around with different types of beans, herbs and seasonings.  This recipe is where I landed, so when I decided to do a video to launch the Spotty Kites song “Say hello”, I decided to turn it into a breakfast pizza. We had a great time cooking in my kitchen with Lauren and Costa (check out the video on YouTube). I can’t wait to see if they try it for their families. Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/2UQ4ptY6oMw

Ingredients for baked beans

  • 1 red onion
  • 4 garlic cloves
  • 2 heaped tablespoons tomato paste
  • 1 heaped tablespoon Dijon mustard
  • 2 x 400g tins tomatoes
  • 1 x 400g tin red beans
  • 1 x 400g tin white beans
  • 1 x 400g tin black beans
  • 1/2 cup vegetable stock
  • 2 teaspoons salt
  • Splash of Tobacco sauce
  • Splash of Worcestershire sauce
  • Splash of red wine vinegar
  • 2 tablespoons white sugar
  • Sprigs of thyme
  • 1/2 cup marinated green olives
Method
  1. Heat up a few tablespoons of olive oil in an oven proof covered dish and add a diced  red onion, stirring until they start to soften. Dice the garlic and cook off with the onion.
  2. Add 2 tablespoons of tomato paste and stir to cook of for a minute. Add 1 tablespoon of Dijon mustard and stir to combine.
  3. Add 2 tins of tomatoes and the beans and stir for a few minutes.
  4. Stir in the vegetable stock then add the salt, Tobacco, Worcestershire, red wine vinegar and white sugar.
  5. Put a few sprigs of thyme in the mix and cover with the lid.
  6. Bake in a 180c oven for 30 minutes.
  7. Remove from the oven and stir in the diced green olives.
  8. Serve on crusty bread topped with an egg. (You can freeze portions of the baked beans and defrost for meals later.)

Ingredients for Breakfast pizzas 

  • Sprinkle – Parmesan, fresh basil and pine nuts
  • Prosciutto
  • Baked beans
  • Pizza bases
  • Pizza cheese
  • Parmesan cheese
  • eggs
Method
  1. Put some parmesan, fresh basil and pine nuts in a food processor and blitz for a few seconds or until they make a crumble.
  2. Lay the prosciutto on a baking tray and bake in a 180c oven for 7 minutes or until crisp.
  3. Remove from the oven to cool. Increase the oven to 230c.
  4. Cut 4 mini pizzas out of a pizza base. (You can also make a full pizza if you want to)
  5. Top with the baked beans.
  6. Top with the pizza cheese and a sprinkle of Parmesan cheese.
  7. Bake in a 230c oven for 10 minutes.
  8. Lightly oil a fry pan and gently crack the eggs into it. Reduce to a medium heat and cover the pan with a lid until the eggs are cooked. (2-3 minutes)
  9. Remove the pizzas from the oven and place on a serving plate. Top with an egg and some prosciutto.
  10. Sprinkle the crumble over the top and serve. Enjoy!

 

Parma burgers

Photo by Gary Corbett

“With all the catering I do I’ve become used to doing alternative meals for vegetarians and vegans. Sometimes it’s great to have a recipe up your sleeve that can suit almost anyone.  These Parma burgers are great for feeding a crowd or just a fussy family.  Personally I love the mushroom Parma best but my husband loves the chicken version, so everyone’s happy. The sides of sweet potato fries and tangy coleslaw are also super easy to assemble and a healthy alternative to the store-bought varieties. I haven’t given weight amounts for the ingredients but it’s pretty easy to work out how much you need per person. Enjoy!

You can find the video on my Musical Menus YouTube page.

https://youtu.be/Yt6WdtVEFkU

Sweet potato fries ingredients

  • Sweet potato
  • Olive oil
  • Salt
Method
  1. Cut the sweet potato into chunks.
  2. Sprinkle olive oil and salt over the top.
  3. Bake in a 200c oven for 30 minutes or until just starting to brown on the edges.

 Burger ingredients

  • Mushrooms
  • Chicken thighs
  • Plain flour
  • Eggs
  • Panko bread crumbs
  • Chunky tomato pasta sauce
  • Pizza cheese
  • Parmesan cheese
  • Gouda cheese slices
  • Brioche buns
  • Tomato
  • Lettuce
  • Pickles
Method
  1. Get three bowls ready and fill with some plain flour, beaten eggs and Panko bread crumbs.
  2. Remove the stalk from the mushroom and dredge in flour, shaking off excess. Next dip in the eaten eggs and finally in the Panko bread crumbs. Place on the plate and finish the remaining mushrooms. Refrigerate.
  3. Repeat the process with the chicken thighs. Refrigerate.
  4. Heat some oil in a fry pan and cook the mushrooms for a couple of minutes on each side or until the crumbs have gone golden. Place on a baking tray.
  5. Repeat with the chicken.
  6. Top with some chunky tomato pasta sauce, some pizza cheese and some parmesan.
  7. Bake in a 180c oven for 20 minutes or until the chicken is cooked through.
Tangy coleslaw ingredients
  • White cabbage (or a combination or white and red cabbage)
  • Snow peas
  • Red onion
  • Grated carrot
  • Dried apricots
  • Cashews
  • Vietnamese dipping sauce or tangy dressing
Method
  1. Finely cut the cabbage, snow peas and red onion.
  2. Grate the carrot and dice the apricots and cashews.
  3. Mix in a bowl and add the dressing.
Putting it together
  1. Put a slice of Gouda on the bottom half of the brioche buns and warm in the oven for 5 minutes.
  2. Once they’re ready top with some sliced tomato a lettuce leaf, the chicken or mushroom Parma and some sliced gherkins.
  3. Put the top half of the brioche on the burger and hold together with a wooden skewer.
  4. Serve with the sweet potato fries and coleslaw. Enjoy.

Christmas Chocolate Fudge Cake (GF)

“This recipe came from necessity.  I needed a dessert for a catering job that was Christmas themed and gluten free, so I adapted my mud-cake recipe to include some Christmas flavours.  The result was a super moist cake that works brilliantly as a warm dessert served with ice cream or custard and a hearty cake for your Christmas celebrations.  If you don’t need it gluten free then substitute regular flour.  For the dessert cake I slightly undercook it so it is still fudge and moist inside. Enjoy”

Ingredients

  • 375g dark chocolate
  • 250g butter
  • 600ml water (or red wine)
  • 300g almond meal
  • 200g gluten free self raising flour
  • 400g dark sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp mixed spice
  • 150 chopped walnuts or almonds
  • 5 eggs
  • 1kg Christmas mince (Recipe on “Christmas Mince Pies” post)
Method
  1. Place chocolate, butter and water (or red wine) in a saucepan and bring to a medium heat, stirring occasionally until all ingredients are melted and combined.  Allow to cool.
  2. Combine in a mixing bowl the almond meal, GF flour, sugar and spices.
  3. Beat the eggs and mix into the cooled chocolate mixture.
  4. Add the Christmas mince to the chocolate mixture and stir through.
  5. Pour the chocolate mixture and the nuts into the dry ingredients and stir until combined.
  6. Pour into a large flat lined dish or several smaller ones.  I use one that is 35cm by 24cm.  If you try to use a traditional cake pan it will take ages to cook and burn around the edges.  You want the cake to be about 4cm tall (It won’t rise much at all)
  7. Bake in a 180 degree C oven for 45 minutes or until just set.  As long as there’s no movement in the cake when you move it and a skewer comes out relatively clean it should be fine.
  8. Allow to cool in the pan in the fridge before turning out and cutting.

Christmas Crinkle Cookies

“I’m always looking for quick and easy recipes to make for Christmas parties and presents.  These biscuits are based on a Mexican recipe I found that I deleted the chilli and spices and added Christmas mince.  They turned out so well I’ve had requests to make more. (Mainly from my husband)  I love the texture of the crinkle and on the outside which is achieved by rolling them in icing sugar.  Enjoy!”

(Photos by Gary Corbett)

Ingredients

  • 450g plain flour
  • 80g dutch cocoa powder
  • 300g sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1/2 cup vegetable oil
  • 300g Christmas mince (Recipe on “Christmas Mince Pies” post)
  • Icing sugar to roll balls in
Method
  1. Combine flour, cocoa, sugar, cinnamon, ginger, baking powder and salt in a bowl and mix well.
  2. Beat the eggs with the oil, then stir in the Christmas mince.
  3. Add the wet ingredients to the dry and beat until combined.
  4. Refrigerate for 30 minutes (this makes them easier to roll)
  5. Put icing sugar into a small bowl.
  6. Roll golf ball sized balls in your hand then roll then in the icing sugar until covered.  shake off the excess and place on a parchment lined baking tray.  (You can press them down slightly so they won’t roll around but don’t flatten them out.  They will keep their ball-shape once they’re cooked.)
  7. Bake in a 180 degree C oven for 10-12 minutes or until the crackle patten has emerged.

 

 

 

 

Caramel Sweet Potato Cake

“This is one of the most popular cakes I’ve made in ages.  The recipe I adapted seemed too weird not to try it, but the combination of soft sweet potato and white chocolate makes for an amazing texture.  I also love the rustic drizzle of the warm ganache flavoured with apricot jam.  Very Moorish! Enjoy”

(Photo by Gary Donald Corbett)

Ingredients

For the cake

  • 400g peeled sweet potato
  • 300g white chocolate
  • 230g butter
  • 300g dark brown sugar
  • 100g golden syrup or molasses
  • 3 eggs
  • 100g Greek yoghurt
  • 2 tsp vanilla essence
  • 375g self raising flour
  • 1 tsp baking powder
For the ganache
  • 100g cream
  • 150g white chocolate
  • 70g apricot jam
Method
  1. Preheat the oven to 180 degrees celsius.
  2. Peel the sweet potato and cut into 2cm cubes.  Place in a steamer for 15 minutes or until the sweet potato is soft.  Remove from steamer and allow to cool.
  3. Melt the butter and white chocolate over a low heat, stirring regularly until combined.  Allow to cool.
  4. In a mixer beat the eggs, sugar and golden syrup until combined.
  5. Add the yoghurt and vanilla and beat until combined.
  6. Mash the sweet potato or process in a food processor until no lumps remain.
  7. Add sweet potato to wet ingredients and beat until combined.
  8. Add the flour and baking powder to wet ingredients and stir through until combined.
  9. Grease and line a 25-30cm springform pan.  Pour in cake batter and bake for 40-50 minutes.  I found I needed to cover the cake with aluminium foil for the last 15 minutes to prevent burning the top.
  10. Remove cake from oven and allow to cool slightly before removing from the cake tin.
For the ganache
  1. Bring the cream to a light simmer and add the jam.  Stir or whisk until the jam has dissolved into the cream.  Add the white chocolate and stir until smooth.  You may need to put the pan back on a low heat if the cream has cooled down too much.
  2. Allow the ganache to cool slightly.  While the ganache is still runny our slowly over the cake.  I applied a thin layer first and allowed it to cool on the cake before drizzling the rest over.
  3. Serve with whipped cream or Greek yoghurt

 

 

 

 

Apple Chai Pumpkin Pie

“Whoops! I seem to have missed thanksgiving or halloween for this post. (Not that we really celebrate them here much)  But who says pumpkin pie should only be served on those days? For this recipe I’ve combined the silky softness of the pumpkin custard with the spiciness of chai tea to make a slightly different version of this American classic. Like all good tarts, it’s slightly complicated and has several stages but the finished product is well worth the effort.  Enjoy!”

(Photo by Gary Donald Corbett)

Ingredients

For the cinnamon pastry

  • 140g butter
  • 300g plain flour
  • 140g castor sugar
  • 2 tsp cinnamon
  • 1 egg
For the spiced apples
  • 3 granny smith apples
  • 1 1/2 cups boiling water
  • 2 tbsp chai tea
  • 2 tbsn raw sugar

For the pumpkin filling

  • 600g pumpkin
  • 2 cups cream
  • 2 tbsn chai tea
  • 180g brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3 eggs

Method

  1. For the cinnamon apples: In a cup pour the boiling water over the chai tea and sugar and leave to sit.
  2. For the pumpkin custard: In a small saucepan bring the cream to a light simmer then add the chai tea.  Allow this to sit and infuse while it cools down.
  3. Cut the pumpkin into 2 cm square pieces and steam until soft.  Set aside to cool.  (If you’re in America you can buy pumpkin pie mix in a can. Shame on you!)
  4. For the cinnamon pastry: In a food processor combine the butter sugar, flour and cinnamon.  Pulse until the mixture resembles fine bread crumbs.  Add the egg and process until pastry comes into a ball.
  5. Tip out onto a piece of cling wrap and form into a disc.  Place in refrigerator.
  6. For the cinnamon apples: Peel the apples and cut each one into 16 wedges. Place apples in a small saucepan.
  7. Drain the chai tea and add the tea leaves to the cream. (Every little bit of flavour helps)
  8. Pour the chai tea mixture over the apples and bring to a simmer.  Cook the apples until they’re soft but still holding their shape.  Transfer the apples and liquid to a bowl and refrigerate, letting them cool in the remaining liquid.
  9. For the cinnamon pastry: Remove the pastry from the fridge and on a well-floured surface, roll out until it’s about 5mm thick.
  10. Carefully transfer this into a greased 30cm tart dish (I use the sort with the removable bottom), filling any gaps and neatening up the edges.
  11. Transfer the tart dish to the freezer for 15 minutes.
  12. For the pumpkin custard: Drain the infused cream of the tea leaves and put in a food processor.  Add the cooled pumpkin, sugar, cinnamon, ginger and eggs and process until smooth.
  13. For the cinnamon pastry: Remove the tart dish from the freezer and using a fork, prick the bottom of the pastry evenly (about 20 times).
  14. Line the pastry with grease-proof paper and fill with baking beads or rice.  Transfer to a 180 degree celsius oven and cook for 15 minutes.  Remove the beads/rice and baking paper and cook for another 10 minutes. Lower the temperature to 150 degrees.
  15. Remove the tart shell from the oven and let it cool slightly.  Drain the apples of any remaining liquid and put a layer of 2/3 of the cooled apples into the bottom of the tart. (The remaining apples are reserved for serving)
  16. Pour the pumpkin custard over the apples and transfer to the oven for 30-35 minutes.  The cooked pie should be uniformly cooked but still a bit wobbly.
  17. Allow to cool and serve with whipped cream and some of the remaining spiced apples and a sprinkle of icing sugar.