Apple Cider Torta
Walter's
Morning Sous and Pastry Chef Tony Scherrer
Apple Cider Torta with Cider Filling in a Graham Cracker Crust, baked with Fresh Apple Slices on top Serves 6-8
Apple Cider Torta
Ingredients
- 1⅓ cup Graham cracker crumbs
- ⅔ cup Coconut flakes
- ¼ cup Sugar
- 5 Tbsp. Melted Oakhurst butter
Method Combine all in food processor until incorporated. Press into a 9-inch fluted tart pan with removable bottom. Bake at 350 degrees about 8-10 minutes until golden.
Apple Cider Filling
- 2-14oz Cans sweetened condensed milk
- 6 Large egg yolks
- 1 cup Apple cider
- 1 Apple
Method Over a double boiler in large bowl combine all ingredients and stir until thickened, about 10 minutes. Pour into crust. Take favorite apple and cut thin slices and cover the top starting in the middle and spiraling to the outside. Bake for 13- 15 minutes. Cool completely and serve with Oakhurst whipped cream.
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