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.