Apple and vanilla tartlet

Ingredients for 6 servings:

• 1 egg yolk
• 75 g powdered sugar
• 150 g butter
• 225 g flour
• 100 ml Cremefine for whipping
• ½ pkt. pudding powder (vanilla pudding powder)
• 250 ml milk
• e.g. sugar, for the pudding
• some lemon juice
• 3 apples
• Powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Quickly knead the egg yolks, powdered sugar, flour, and butter into a shortcrust pastry and chill for 1/2 hour. Whisk the cream until creamy, then combine the vanilla pudding powder, the sugar required according to the package instructions, and a little cold milk until smooth. Bring the remaining milk to a boil and stir in the mixed powder. Bring to a boil. Then let it cool thoroughly. Gradually whisk into the cream. Peel and core the apples and cut them into small cubes. Drizzle with lemon juice and add them to the cream. Roll out the pastry and cut out 6 pieces to fit the tins (with rims) and 6 smaller circles for the lids. Pour the dough into the tins, spread the pudding-apple mixture evenly, and cover with the smaller circles of dough. Bake at 180°C for 15-20 minutes until golden brown. Once the tarts have cooled and been removed from the tins, sprinkle them with powdered sugar.