Ingredients
Dough:
- 105 gram Flour wheat / Flour
- 62 gram Butter
- 42 gram Sugar powder
- 15 gram Almond flour
- 1 piece Chicken egg
- 1 pinch Salt
Filling:
- 2 pieces Apples
- 20 gram Butter
- 70 gram Powdered sugar
- 1 pinch Cinnamon to taste
- 3-4 tablespoons Almond flour
Cream:
- 250 ml Cream (35%)
- 75 gram White chocolate
- 2,5 gram Gelatin
Instructions
- 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.
- Decorate the cake as desired and possible.