Apple Cider Tart

Name: Apple Cider Tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 250 g Flour; 300 g Sugar; 1 TEASPOON Baking Powder; 1 pinch Salt; 3 packages Vanillin sugar; 100 g Butter or margarine; 1 egg (size M); 1.5 kg Apples; 7-10 Tbsp Juice of 1 lemon; 1 (750 ml) bottle of cider (apple wine); 2 packages Pudding powder "Vanilla flavour" for 250 ml liquid; 500 g Whipped cream; 150 ml Egg liqueur; 1 package Vanilla flavoured dessert sauce for 250 ml liquid (without boiling); 7-10 Tbsp ground pistachios and fresh mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

250 g Flour
300 g Sugar
1 TEASPOON Baking Powder
1 pinch Salt
3 packages Vanillin sugar
100 g Butter or margarine
1 egg (size M)
1.5 kg Apples
7-10 Tbsp Juice of 1 lemon
1 (750 ml) bottle of cider (apple wine)
2 packages Pudding powder "Vanilla flavour" for 250 ml liquid
500 g Whipped cream
150 ml Egg liqueur
1 package Vanilla flavoured dessert sauce for 250 ml liquid (without boiling)
7-10 Tbsp ground pistachios and fresh mint

Directions

1
Put flour, 100 g sugar, baking powder, salt, 1 sachet vanilla sugar, fat in pieces and egg in a bowl. Mix first with the dough hook of the hand mixer and then with your hands to a smooth dough. Cover and chill for approx. 30 minutes. In the meantime peel, quarter and core apples. Coarsely grate apple quarters and sprinkle with lemon juice. Roll out the short pastry on a little flour until round (approx. 30 cm Ø).
2
Put into a greased springform pan (26 cm Ø). Bring the cider and the remaining sugar to the boil. Mix pudding powder with 6 tablespoons of water. Stir into the liquid and boil again for another 1 minute. Squeeze the apple grater and place it on the shortcrust pastry base. Add the cider mixture hot and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Remove and place on a cake rack. Let the cake cool down overnight. Take out of the tin the next day. Whip the cream in two portions until stiff and allow the remaining vanillin sugar to trickle in. Spread the whipped cream on the cake. Put the advocaat in a bowl.
3
Let the cake cool down overnight. Take out of the tin the next day. Whip the cream in two portions until stiff and allow the remaining vanillin sugar to trickle in. Spread the whipped cream on the cake. Put the advocaat in a bowl. Add sauce powder while stirring with a whisk and whip vigorously for about 1 minute. Pour over the whipped cream. Decorate as desired with mint and ground pistachios