Elegant Apple Rose Tart with Vanilla Custard

In a large bowl, combine the plain flour and cold cubed butter. Rub the mixture together with your fingertips until it reaches a fine breadcrumb consistency. Stir in the icing sugar and a pinch of salt, then add the egg yolk. If the pastry is too dry to form a dough, add 1-2 tablespoons of water until it comes together.

Roll the dough out between two sheets of baking parchment until it forms a circle approximately 28cm in diameter. Refrigerate for 20 minutes to firm up. Once chilled, carefully drape the pastry over a buttered 23cm tart tin. Press the dough into the corners, leaving a 1-2cm overhang. Prick the base with a fork and chill in the fridge for another 45 minutes. Preheat your oven to 200°C (180°C fan/Gas 6).

Line the chilled tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the beans and parchment, then bake for an additional 10-15 minutes until the crust is golden brown. Allow it to cool completely in the tin, then trim the excess pastry from the edges with a sharp knife.

While the crust cools, prepare the custard. Bring the milk and vanilla paste to a boil in a saucepan over medium heat. In a separate bowl, whisk together the egg yolks, caster sugar, and custard powder until smooth and well combined.