Jess from our Cork Street Cellar Door has generously shared her recipe for this stunning Gundog Muscat Custard and Apple Tart.  It tastes amazing, so worth the effort and almost to pretty to eat!!!!

Give it a try and make sure you share your pics with us & tag us @gundogestate #gundogmoment

Servings: 10


For the Walnut Crust:

  • 2 1/2 cups walnut pieces 
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 egg white
  • 1/4 teaspoon salt

For the Custard:

  • 1 1/2 cups milk
  • 6 egg yolks
  • 1/2 cup Gundog Estate NV Muscat
  • 1 Tablespoon brown sugar
  • 1/4 cup cornflour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


  • 2 apples, quartered, cored, and thinly sliced (keep in lemon water until ready to use)
  • juice of a lemon
  • 1/4 cup apricot jam warmed (optional)


For the Walnut Crust:

  1. Preheat the oven to 400 degrees F.
  2. In a food processor or chopper, pulse the walnuts until they are finely chopped, and the pieces are about the size of breadcrumbs.
  3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
  4. Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  5. Bake for 15 minutes.

For the Muscat Custard:

  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
  2. In a medium mixing bowl, whisk the egg yolks with the Gundog Muscat, brown sugar, cornflour, and salt.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
  5. Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

  1. Spread the Muscat custard in the walnut tart shell.
  2. Warm the apple slices in the microwave until pliable.
  3. Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
  4. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).

Enjoy with a dollop of thickened cream or a scoop of ice-cream.