Apple tartlet with walnut ice cream and vanilla sauce

Name: Apple tartlet with walnut ice cream and vanilla sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 60 g Butter biscuits; 25 g + 2 tablespoons pistachio kernels; 55 g Butter; 1 package Vanillin sugar; 1 Egg yolk (size M); 4 firm sour apples (about 200 g each); 1/2 l Milk; 1 package Sauce powder "Vanilla flavor; 6 TABLESPOONS Sugar; 1/2 TEASPOON Cinnamon; 4 (30 g each) Cam Walnut ice cream; 7-10 Tbsp Icing sugar; 1 Freezer bag; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

60 g Butter biscuits
25 g + 2 tablespoons pistachio kernels
55 g Butter
1 package Vanillin sugar
1 Egg yolk (size M)
4 firm sour apples (about 200 g each)
1/2 l Milk
1 package Sauce powder "Vanilla flavor
6 TABLESPOONS Sugar
1/2 TEASPOON Cinnamon
4 (30 g each) Cam Walnut ice cream
7-10 Tbsp Icing sugar
1 Freezer bag
7-10 Tbsp Cling film
baking paper

Directions

1
Put butter cookies in a freezer bag and crumble them with a cake roll. Finely chop 25 g pistachios, add and knead with 25 g butter, vanillin sugar and egg yolk, chill for approx. 30 minutes. In the meantime, peel and quarter apples and remove the core. Cut quarters into 3 pieces. Mix sauce powder with 2 tbsp. sugar.
2
Stir with 6 tbsp. milk until smooth. Bring the rest of the milk to the boil, remove from the stove. Stir in the mixed powder and bring to the boil once while stirring continuously. Pour sauce into a bowl and cover with foil, chill. Mix 4 tbsp. sugar with 1/2 tsp. cinnamon. Melt 30 g butter in a pan over medium heat, mix apple pieces with the sugar-cinnamon mixture and caramelise until golden brown. Add 2 tablespoons of pistachios. Roll out the dough between 2 layers of foil about 1/2 cm thick and cut out 8 circles (each 6 cm Ø), put them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 7 minutes.
3
sugar with 1/2 tsp. cinnamon. Melt 30 g butter in a pan over medium heat, mix apple pieces with the sugar-cinnamon mixture and caramelise until golden brown. Add 2 tablespoons of pistachios. Roll out the dough between 2 layers of foil about 1/2 cm thick and cut out 8 circles (each 6 cm Ø), put them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 7 minutes. Let dough circles cool down. Cover 4 dough circles one after the other with the cookie cutter ring and place 1/4 of the apples on each circle. Place the remaining dough circles on top. Put the tartlets on one plate each. Pour some vanilla sauce around them. Put a scoop of ice cream on each tartlet
4
Let dough circles cool down. Cover 4 dough circles one after the other with the cookie cutter ring and place 1/4 of the apples on each circle. Place the remaining dough circles on top. Put the tartlets on one plate each. Pour some vanilla sauce around them. Put a scoop of ice cream on each tartlet
5
30 minutes waiting time