Chef Chuck's Apple Torta with Pastry Cream

Torta di Mele con Crema Pasticciera


A different approach to the usual apple pie. This apple torta has a unique pastry crust, sweet pastry cream and tart granny smith apples tossed in brown sugar, honey and cinnamon. Just in time for the Fall season, a warm and comforting apple dessert.

Apple Torta with Pastry Cream

Pastry
3 tablespoons whole milk
3/4 cup water
3 tablespoons butter
pinch of salt
1/2 cup flour
3 eggs


In a small pot heat milk, water, butter and salt till it boils. Remove from heat stir in flour place back on low heat for 10 seconds. Place in a mixer bowl and cool for 7 minutes, beat in one egg at a time and mix on high for 1 minute till it all comes together. Butter a 9 inch round pan and bake at 400 degrees for 30 minutes.


Cream
1 cup whole milk
1/4 teaspoon vanilla
3 egg yolks
pinch of salt
3 tablespoon flour
3 ounces sugar


Heat 3/4 cup of milk and vanilla till almost boiling. Whisk egg yolks for one minute, add salt, flour, sugar and a 1/4 cup milk. Add to warm milk mixture, cook for about 2 minutes, stirring till cream thickens. Remove from heat, pour in a bowl and cool. When cake is cool spread cream over pastry and refrigerate.


Apples
3 granny smith apples
1/4 cup brown sugar
1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla
2 teaspoons honey
2 teaspoons lemon juice
1 tablespoon butter

Cut apples into thin slices, in a bowl combine brown sugar, cinnamon and salt and toss apples. Add vanilla, honey, and lemon juice and mix to coat all apples. In a large frying pan heat butter add apples and cook with lid on for 5 minutes. Cool and place on top of cream, refrigerate.