Homemade Apple Custard Tart

Blend biscuits, sugar and melted butter in a food processor until you have fine crumbs. Place mixture in a 6-inch springform tin and press firmly into bottom and sides of tin. Refrigerate for about 45 minutes.

Peel, core and thinly slice the apple. Place in a bowl and set aside.

Add sugar and water into a heavy-bottomed pan and heat over low heat to 105ºC (220ºF). Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency. Add sugar syrup mixture to the apple slices and carefully fold to mix well, making sure apple slices are completely coated.

Take the cooled base from the refrigerator and carefully pour the custard cream onto the base. Arrange sliced apples on top of the cream. Sprinkle lightly with the toasted peanuts.