With warm apple centres and creamy custard layer, these elegant dessert tarts will have everyone asking for more.

Prep Time : 0:30 | Cook Time : 0:22 | Total Time : 0:52 | Serving : 4 person.

Ingredients

• 1 small (180g) granny smith apple, peeled, cored, finely chopped

• 1 teaspoon lemon juice

• 2 sheets filo pastry

• Canola oil cooking spray

• 1 tablespoon almond meal

• 1 tablespoon caster sugar

• 1/4 teaspoon ground cinnamon

Custard

• 1 tablespoon custard powder

• 2 teaspoons caster sugar

• 1 cup low-fat milk

Method

• Step 1

  Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.

• Step 2

  Make custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Cool.

• Step 3

  Combine apple and lemon juice in a bowl. Place 1 sheet filo on a flat surface. Spray with oil. Top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.

• Step 4

  Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and remaining cinnamon. Serve.