Sweet apples blended with warm aromatic spices sit in a crisp pastry shell. Top with silky creme brulee to create an unforgettably tasty sweet dish.
Ingredients50g unsalted butter 500g cooking apples, peeled, seeds removed and roughly chopped 30g Essential Cuisine Persian seasoning 20g Sucranna golden caster sugar 72 Pidy Trendy round, sweet shells 340g Essential Cuisine Crème Anglaise mix 1litre full fat milk 1litre double cream | MethodHeat the butter in a thick bottomed pan, cook the apple until starting to soften. Stir in the seasoning and sugar, mix well, cook for 5 minutes, stirring occasionally. Take off the heat and spoon equally into the tartlet bases. Whisk the Crème Anglaise Mix with the milk and cream in a suitable thick bottomed pan. Bring to the boil whisking continuously, simmer for 2 minutes, remove from the heat and allow to cool slightly. Gently pour into the tartlets covering the compote, place into the fridge to cool. When set, remove from the fridge and drizzle with the caramel sauce, serve with your choice of garnish. |
Recipe courtesy of Essential Cuisine
