Custard and apple tart

METHOD
The day before, make the panna cotta. Place the cream, sugar and lemon zest in a pan and gently heat to 70C. Soak the gelatine leaves in cold water for 5 minutes, squeeze the excess water and add to the cream. Mix well and strain through a sieve, add the yogurt and chill until set.

Mix all the ingredients for the tart case quickly and roll on floured surface. Cut 4 discs with the stainless steel rings and bake at 180C until golden in colour.

Place the Demerara sugar with the apples in a pan and cook on low for 3 minutes, add 100ml water and cook until puree like.

Place the egg yolks and eggs in a bowl with the honey and with the help of an electric whisk, whip until pale and fluffy.

Soak the gelatine in cold water for 5 minutes, squeeze the excess water and add to the milk. Gently heat to 60C and add the apple puree.

Add the mixture to the egg and mix well. Gently fold the soft whipped cream in and pour on the 4 rings with the biscuit base. Refrigerate for 4 hours before serving.

Place all the ingredients for the pistachio mousse in a bowl and whisk until firm. Refrigerate until needed.

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