Yoghurt Apple Cider Chocolate Tartlets with Apple Cider Ice Cream in Sesame Brittle Basket

First prepare the ice cream

1. To do this, heat the apple cider with the spices and let it rest for about 30 minutes. Now heat the water with the sugar until the sugar has dissolved. Stir in the locust bean gum and bring to the boil once.
2. Take off the stove and let it steep for about 15 minutes, then add the seasoned apple cider and the lemon juice / zest and let it rest for two hours in the refrigerator.
3. Then beat the three egg whites with a pinch of salt and stir into the cider mixture with a whisk. Then pour the cream into an ice cream maker and stir until it is creamy. Then put in the refrigerator.

Then the cake

1. For the cake, the chocolate sponge base should be baked the day before, as it can then be cut out better. Preheat the oven to 160 degrees. Melt the butter with the crushed chocolate in a saucepan over low heat.
2. Beat eggs with 50 g sugar until frothy. Then stir in the liquid chocolate butter first, then fold in the flour and baking powder. Pour the dough into a deep baking sheet (25 x 30 cm) and bake for 20 minutes. Then let cool down completely.

The sesame brittle baskets

1. Melt the butter and stir together with the other ingredients until smooth. Place one tablespoon at a time on a baking sheet lined with baking paper (about four tablespoons per baking sheet). Leave some space between the circles so that they don’t “grow together”.
2. Bake this mixture in a preheated oven at 180 degrees for about 8 minutes. The baking time varies depending on the oven. They should be nice and brown when you take them out. Then let it cool down briefly, but don’t wait too long as the mass can then no longer be shaped.
3. Place the still hot brittle circles over schnapps glasses, shape into baskets as desired and allow to cool.

The chocolate cream

1. Carefully heat the chocolate with the cream in a saucepan. Stir until the components have combined, then place in the refrigerator.

The yogurt cream

1. For the yoghurt cream, first soak the gelatine in cold water. Then mix the cream, yogurt and elderberry syrup together. Carefully heat the gelatine in a saucepan until it is liquid. Then first mix two tablespoons of the cream with the gelatin and then add the gelatin mass to the cream.
2. Now stir well and then place in the refrigerator for at least an hour so that the cream sets.

The apple cider cream

1. First of all peel the apple and cut it into fine rind (approx. 3 mm thick) with the bread machine or by hand. Measure out the apple cider and mix 3 tablespoons of it with the custard powder. Put the apple slices in the cider, add the sugar and bring to the boil briefly.
2. Then take out the apple slices and stir in the custard powder. Bring to the boil briefly, then let cool down. The apple cider cream should only be room temperature before you can start layering the tart.
3. To do this, cut out small tartlets from the bottom with five dessert rings. Distribute this with the rings on plates. Then first spread the chocolate cream, then the yoghurt cream. Place an apple slice on top, drizzle with apple cider cream and top with another apple slice and cool again. Decorate with grated chocolate chips. Pour the ice cream into the brittle baskets with a tablespoon or ice cream scoop.