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Mondays, Tuesdays & Wednesdays | TV2

Ep39 - Apple Crumble Tart with Cinnamon Ice Cream

Team: Carmine & Lauren

Recipe: Apple Crumble Tart with Cinnamon Ice Cream

Prep: 40 mins (+4 hours freezing)

Cook: 1 hour

Serves: 6



100g butter

100g caster sugar

4 granny smith apples, peeled, cut into wedges

1 pinch of salt



375ml (1½ cups) thickened cream

4 cinnamon quills, smashed

1 vanilla bean, split, seeds scraped 

6 egg yolks

165g (¾ cup) caster sugar

125ml (½ cup) buttermilk



250g plain flour

100g icing sugar

150g cold unsalted butter, diced

1 egg


crème pâtissière

3 eggs

35g (¼ cup) plain flour

500ml (2 cups) milk

75g (1/3 cup) caster sugar



25g butter

2 tbs caster sugar

2 tbs almond meal

35g (¼ cup) plain flour

2 tbs flaked almonds



  1. To make ice-cream, place cream, cinnamon and vanilla bean and seeds in a saucepan and bring almost to the boil.
  2. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine.
  3. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Whisk in buttermilk.
  4. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  5. Meanwhile, to make pastry, sift combined flour and icing sugar into a food processor. Add butter and process until mixture resembles fine crumbs. Add egg. Process until mixture just comes together.
  6. Shape into a disc and enclose in plastic wrap. Refrigerate for 30 minutes.  
  7. To make crème pâtissière, using an electric mixer, beat eggs and flour until smooth and combined.
  8. Whisk milk and sugar in a medium saucepan over low heat until sugar is dissolved and mixture is hot. Whisk in egg mixture. Cook, stirring, until thickened. Pass through a sieve and into a bowl. Cover surface with plastic wrap and refrigerate until cold.
  9. Roll out pastry between two sheets baking paper until 4mm thick. Use to line 6 x 11cm round fluted tart tins with removable bases.
  10. Preheat oven to 180C.
  11. Cover pastry with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans and paper and bake for a further 5 minutes or until base is dry. Cool completely.
  12. Stir butter and sugar in a saucepan over medium heat until smooth and combined. Simmer for 5-6 minutes or until dark golden. Stir in apples, salt and 2 tbs water. Transfer to a baking dish.
  13. Bake for 30 minutes or until caramelised, softened and gold brown. Set aside to cool.
  14. To make crumble, process all ingredients, except almonds, in a food processor until coarsely combined. Stir in almonds. Spread out on an oven tray in a thin layer. Bake, tossing halfway, for 10 minutes or until crisp and golden. Set aside to cool.
  15. Spoon or pipe crème pâtissière into tart cases. Top with apples, then crumble. Serve with a scoop of ice-cream to the side.