The lime juice adds an extra zing to this quick and flavoursome stir fry
750g sirloin or rump steak, thinly sliced 2 tablesp. olive oil 1 tablesp. Cornflour mixed with a little salt and freshly ground black pepper 100g broccoli, chopped 100g mushrooms, thinly sliced 100g mange-tout, thinly sliced 1/2 red pepper, peeled and chopped 2 cloves garlic, peeled and chopped 4cm piece of ginger, peeled and chopped
250g shortcrust pastry 50g ground almonds 4 large Bramley apples, peeled and diced 2 tablesp. sugar 250ml cream 3 egg yolks 50g caster sugar Dash of whiskey
Set oven Gas Mark 6, 200°C (400°F).
Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.
Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm
Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.