Can you bake cremeux?

I want to make an apple tart with dulce chocolate cremeux. But I’m not sure of the best way of going about this.

Should I cook everything separate and just combine at the end (fully baked tart crust, apples fully cooked on stovetop, cremeux) or is it okay to blind bake the tart crust, fill with uncooked apples, pour in cremeux, and bake.

My gut is saying DO NOT BAKE CREMEUX. But I am seeing recipes that use custard instead of cremeux that are being baked which I also would have thought you should not do.