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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