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Chilling the tart shell before baking is a crucial step that ensures your crust maintains its shape during the cooking process. A well-chilled dough becomes firmer, making it less likely to shrink or puff up in the oven. The ideal chilling period is at least 30 minutes. During this time, the gluten in the dough has the chance to relax, leading to a tender, flaky crust.

Apple Cider Cream Tart

Fall in love with autumn flavors by baking an exquisite Autumn Bliss Apple Cider Cream Tart. This delightful dessert features a flaky tart shell filled with a luscious apple cider cream, infused with warm spices like cinnamon and nutmeg. It's perfect for gatherings, enticing your guests with its rich taste and elegant presentation. Create this comforting centerpiece and indulge in the nostalgic essence of the season with every bite. Embrace the joy of autumn baking!
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Ingredients
  

For the Tart Shell:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup cold unsalted butter, cubed

1 large egg yolk

2-3 tablespoons cold water

For the Apple Cider Cream Filling:

1 cup fresh apple cider

2 tablespoons cornstarch

½ cup granulated sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup heavy cream

1 teaspoon vanilla extract

4 large egg yolks

For the Topping:

1 cup whipped cream (store-bought or homemade)

Caramel sauce (for drizzling)

Thin apple slices (for garnish)

Pinch of cinnamon (for sprinkling)

Instructions
 

Prepare the Tart Shell: In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cubed cold butter into the bowl, using your fingertips or a pastry cutter to mix until the ingredients form coarse crumbs. Incorporate the egg yolk, and gradually add cold water, one tablespoon at a time, mixing until the dough comes together without being sticky. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes.

    Preheat the Oven: Preheat your oven to 350°F (175°C), ensuring it's ready for baking the tart shell.

      Roll and Bake the Tart Shell: Lightly flour a clean surface and roll out the chilled dough to fit a 9-inch tart pan. Carefully press the rolled-out dough into the tart pan, trimming away any excess. Use a fork to prick the bottom of the dough to prevent bubbling. Chill the dough in the pan for an additional 10 minutes before placing it in the preheated oven. Bake for 15-20 minutes, or until the edges are golden brown. Once baked, allow the tart shell to cool completely on a wire rack.

        Prepare the Filling: In a medium saucepan over medium-high heat, bring 1 cup of fresh apple cider to a boil. Cook the cider until reduced to approximately ½ cup, about 10-15 minutes. Remove from heat and allow to cool slightly.

          Mix Cornstarch and Sugar: In a separate small bowl, whisk together the cornstarch, granulated sugar, ground cinnamon, and ground nutmeg. Add the egg yolks to the dry mixture, followed by the slightly cooled apple cider. Whisk until the mixture is smooth and free of lumps.

            Cook the Filling Mixture: Return the apple cider mixture to the saucepan over medium heat. Continuously stir the mixture until it thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and fold in the heavy cream and vanilla extract. Allow the filling to cool slightly for about 10 minutes before pouring it into the prepared tart shell.

              Chill the Tart: Cover the tart and refrigerate it for at least 2 hours, allowing the filling to set perfectly.

                Serve: After chilling, slice the tart and generously top it with whipped cream. Drizzle caramel sauce over the whipped cream for an extra touch of sweetness. Garnish with thin apple slices around the edges and finish with a light sprinkle of cinnamon for an autumnal touch.

                  Prep Time, Total Time, Servings: 30 minutes | 3 hours | 8 servings