APPLE AND CINNAMON TART

Ingredients

For the biscuit core:

250 g blended Cookies with chocolate pieces and hazelnuts
80 g softened butter
2 tablespoons sugar
1 pack cinnamon powder

For the filling:

350 ml low-fat milk
6 egg yolks
150 g of honey
1/2 teaspoon salt
1/2 teaspoon vanilla extract

For decoration: 2 apples cut into thin slices (stored in lemon water before use), lemon juice, 80 g of apricot jam

8

50

PREPARATION

The oven is heated to 180 °С. Blend the blended biscuits, butter and sugar with a fork. Once a homogeneous mixture is obtained, the biscuit base is modeled into a round cake tin. Bake for 10 minutes. Put the milk in a bowl on the fire to heat. In another bowl, beat the egg yolks with the honey, salt and vanilla extract and gradually add the warmed milk, stirring constantly. Place the pan on a medium heat and stir until a homogeneous mixture is obtained. Leave the mixture to cool in the refrigerator for 2 hours, then apply on the biscuit base.For decoration: Each piece of thinly sliced apple is rolled into a spiral and placed vertically on the cream. Apricot jam is heated with a little lemon juice and is sprinkled on top of the cake.

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