Apple tartlets with walnut ice cream and vanilla sauce

For 4 people
  • 60 g Shortbreads
  • 25 g + 2 tbsp pistachio kernels
  • 55 g Butter
  • 1 packet vanillin sugar
  • 1 egg yolk (size M)
  • 4 firm tart apples (à approx. 200 g)
  • 1/2 l Milk
  • 1 packet Sauce powder' Vanilla flavor '
  • 6 EL Sugar
  • 1/2 TL Cinnamon
  • 4 (à 30 g) Nocken walnut ice cream
  • Icing sugar
  • 1 Freezer bags
  • cling film
  • baking paper
45 minutes
light
1.
Put the butter biscuits in a freezer bag and crumble with a cake roll. Finely chop 25 g pistachios, add and mix with 25 g butter, vanillin Knead the sugar and egg yolks, chill for about 30 minutes. In the meantime, peel the apples, quarter them and remove the core. Cut the quarters into 3 pieces each. Mix the sauce powder with 2 tablespoons of sugar. Stir until smooth with 6 tablespoons of milk. Bring the rest of the milk to the boil. Remove from the stove. Stir in the mixed powder and bring to the boil, stirring constantly. Pour the sauce into a bowl and cover with foil, refrigerate. Mix 4 tablespoons of sugar with 1/2 teaspoon of cinnamon. 30 g butter in a pan over medium heat Oil, mix the apple pieces with the sugar-cinnamon mixture and caramelize until golden brown. Add 2 tbsp pistachios. Roll out the dough about 1/2 cm thick between 2 layers of foil and cut out 8 circles (each 6 cm Ø), place on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 7 minutes. Let the dough circles cool down. Enclose 4 circles of dough one after the other with the cutter and cover each with 1/4 of the apples. Place the remaining dough circles on top. Place the tartlets on each plate. Pour some vanilla sauce over it. Place a scoop of ice cream on each tartlet
2.
30 minutes waiting time
1 person approx.:
  • 620 kcal
  • 2600 kJ
  • 10 g protein
  • 30 g fat
  • 77 g carbohydrates

0 Comments

Leave A Comment