Last night a friend and I made cheesecake. The pan we used was 8″ (all the recipes I found were for 9″ pans) so we ended up with some leftover graham cracker crust crumbles. Never one to let anything delicious go to waste, I decided to whip up some tartlets to see if I could wing a custard from scratch. Turns out…I can!

Apple Custardlets

For the Crust:
4 Graham Crackers (ground)
2 TBS butter
1 TBS brown sugar

For the Custard:
3 eggs
2 TBS sour cream
1 TBS sugar
2 Granny Smith apples (cored, peeled, and sliced)
Cinnamon to top

Method:
line cupcake pan with  cupcake holders.  Press  1 TBS  graham cracker crumbles into the bottom of each cupcake holder. Layer a few pieces of apple into each cupcake, and then pour custard filling onto apples to just cover apples.  Sprinkle with cinnamon.  Bake at 325 F for 30 minutes.  Chill and enjoy.