1 loaf cheap white bread
8 apples, cored, peeled and chopped
3 cups diced rhubarb
1 tablespoon butter
⅓ cup white sugar
½ teaspoon nutmeg
2 tablespoons cubed butter
½ tablespoon ground cinnamon
1 tablespoon lemon juice
Nonstick cooking spray
Preheat oven to 400 degrees F.
Lightly grease 8 cups of a muffin tin pan with the tablespoon of butter. Cut the crusts off the bread (use them later to make your own croutons!) and then press the slices against the bottom and sides of the greased cups of the pan.
Leave an edge of bread around each the top of each muffin tin for joining the top slices.
Combine the apples, rhubarb, sugar, cubed butter, cinnamon, nutmeg and lemon juice in a large mixing bowl. Stir to mix. Put an even amount in each cup, they should be slanting to a cone shape on top.
Cover each tart with bread slices, sealing pieces together on top and the sides by pressing the bread while joining it. This is where the cheap white bread comes in handy, it's easy squeezed together to form a nice seal.
Spray the top crusts with the nonstick cooking spray. Using aluminum foil, cover lightly over the top to keep the bread from overbrowning/burning.
Bake 35 to 40 minutes. Let cool for 15 minutes before removing from the pan. While they're baking, prepare the custard.
Best Ever Custard
2 cups milk
6 egg yolks
2 teaspoons cornstarch
3 drops vanilla extract
½ cup of 4-ounce caster sugar (superfine granulated sugar)
Combine the milk and vanilla extract in a heavy saucepan over low heat but Do not boil.
In a medium bowl, Beat the egg yolks, cornstarch, and sugar until creamy in consistency, Add the warm milk from the heavy saucepan, stirring constantly to temper the eggs.
Transfer the mixture back into the saucepan and cook over medium heat, Stirring constantly. The custard is ready when it has thickened and easily coats the back of the spoon.
Place the Apple Charlotte on a plate and generously spoon custard over the top.
Pour it over the top and sides of each Apple Rhubarb Charlotte.
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