There’s nothing that comes close to this tart, with it's creamy custard and a sweet and tangy lemon topping ... Place in the fridge to set while you prepare the custard filling. Mix 100 ml of the milk ...

To make the frangipane, beat the butter, vanilla seeds and sugar ... To serve, cut the tart into wedges, place onto plates and pour the custard alongside.

Line a tart tin (or tins ... with the sugar and vanilla essence, add the cream. Strain this mixture over the apples. Bake at 180°C for 35 minutes. When the custard is set and the apples are ...

Put the milk in a large, heavy-based pan with the vanilla pod (split in half ... and carefully swirl a little chocolate into each of the custard tarts. Place the tarts back into the preheated ...

Remove the saucepan from the heat, stir in the vanilla extract if using ... Spoon a generous dessertspoon of the cool custard into each pastry case. Bake in the preheated oven for 16-20 minutes ...

Heat oven to 180C and butter a 20 to 25cm wide tart ... the custard, mix eggs and sugar until well combined and set aside while you prepare the milk. Heat milk with the orange zest and vanilla ...