We make the cream on the eve of cooking tartlets.
Gelatin pour 50 ml of cream taken from the norm. Grind the chocolate, bring the cream to a boil and combine with the chocolate. Mix well with a whisk until smooth.
Heat the swollen gelatin, stirring, until completely dissolved. Then pour in the creamy chocolate mass, mix thoroughly and refrigerate for 12 hours.
Prepare the products for the test so that everything is at hand.
Cut the butter into cubes, chop.
Add the egg (repeat, it should be fine), powdered sugar and almond flour, mix.
Sift the flour on top.
Knead the dough, form a ball and send it to the refrigerator for 2 hours.
Form d 18 cm lubricate with butter, put the dough on it, forming high sides.
Prick with a fork, cover with baking paper, pour dry peas and put in the oven for 45-50 minutes at 180 ° C. Then remove the paper with the peas and let it cool completely. The cake should be baked until ready.
Peel the apples, cut into small cubes,
mix with powdered sugar and cinnamon,
And fry in a frying pan for 4-5 minutes in butter.
Pour almond flour on the bottom of the baked base and smooth it out.
Put the slightly cooled apples on top and cool completely.
Then whisk the cream and put it on the apples. Put it in the refrigerator for 1 hour.