Little apple and verbena tarts

A recipe from cooking-ez.com

For 3 tarts, you will need:

• 1 6 tart cases
• 2 2 apples
• 3 30 g butter
• 4 50 g caster sugar
• 5 verbena
• 6 200 g Diplomat cream
• Total weight: 940 grams

Times:

Preparation	Cooking	Start to finish
57 min.	2 min.	59 min.

Step by step recipe

1	Prepare 6 tart cases. Note: the ones you can see in the photo were made in fluted moulds, but this is not essential.
2	Peel 2 apples and cut into small dice.
3	Melt 30 g butter in a frying pan on high heat, then add 50 g caster sugar and the diced apples.
4	Caramelise the apples, taking care not to mash the apple dice as you stir, which can easily happen with this size. Leave to cool.
5	Prepare 200 g Diplomat cream, leaving the verbena to infuse in the milk (this can be made well in advance).
6	Put a generous layer of verbena diplomat cream in each tart case.
7	Cover with diced caramelised apple.
8	Your tarts are ready. Garnish with a sprig of verbena.

Remarks

You can make a different version with pears. Cooked in maple syrup, they work really well.
If you don't fancy making the diplomat cream, use confectioner's custard or chantilly cream instead.

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