Apple Custard Tart - dear nom diary

Slice the apples and place them in a bowl. Combine the fresh lemon juice with the apples. Set aside.
In a medium sized saucepan over medium-low heat, cook the sugar and the water until the mixture turns into a golden brown colour and has caramelized. Add in the butter and vanilla extract and mix until the butter has melted. Then add in the sliced apples and combine everything together, cooking the apples for about 5 minutes, until they become soft. Set aside to cool completely.

Whisk together all the ingredients in a saucepan over medium-low heat until the mixture is smooth and thickens up like custard. Pour into a bowl.
Cover the custard with plastic wrap (make sure there are no empty spaces between the custard and the plastic wrap - or else the top of the custard will become dry).
Put the bowl over a bowl of ice water, or a pack of ice, as custard needs to be cooled down immediately so it won’t get spoiled. This will take about 30 mins. Once the custard has cooled, whisk until it’s nice and smooth and it’s ready to use. You can also store the custard for up to 3 days in the refrigerator.

Preheat the oven to 400°F.
On a lightly floured surface, roll out the puff pastry into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined tart pan (I used a 14x5.5 inch pan). Cut off the excess of the pastry. Use a pastry roller on the excess dough to make a lattice top for the tart. Set aside.
Spread the custard all over the bottom of the pastry, followed by the caramelized apples lined up on top of the custard. Place the lattice top on top of the apples, while making sure it sticks to the pastry. Brush egg wash on top of the pastry.
Bake in the oven for 30-35 mins. Serve warm and enjoy!