Apple tart with vanilla cream and gluten-free cookie crust

Mini cake with apples, vanilla cream, and gluten-free biscuit base

Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8

Discover a dessert that combines simplicity with refinement! This mini cake with apples, vanilla cream, and gluten-free biscuit base is perfect for moments when you want to impress without too much effort. Made from accessible ingredients, this recipe offers not only a delicious taste but also a fine texture, ideal for enjoying with loved ones. Let’s see together how we can create this delight!

Necessary ingredients:

*Biscuit base:*
- 2 packs of Schar Fior di Sole biscuits (these are gluten-free and have a pleasant flavor)
- 50 g butter (65% fat), melted
- 50 ml coconut milk (for an exotic and creamy taste)

*Apple layer:*
- 750 g grated apples (choose sweet-sour apples for a pleasant contrast)
- 2 tablespoons sugar (you can adjust according to the sweetness of the apples)
- 2 packets of vanilla sugar (for an extra flavor)
- 1 teaspoon cinnamon (this will add warmth and a hint of winter)
- 1 tablespoon gluten-free flour (optional, to thicken the mixture)
- 50 g butter (for caramelizing the apples)

*Vanilla cream:*
- 2 egg yolks (for a rich consistency)
- 2 tablespoons sugar
- 2 tablespoons cold water
- 4 packets of vanilla sugar
- A pinch of salt (to balance the sweetness)
- 2 teaspoons vanilla essence (for a delightful aroma)
- 4 tablespoons gluten-free flour
- 350 ml coconut milk (preferably canned, for a creamy texture)
- 200 ml whipping cream (preferably from Dorna, for the best texture)

*For decoration:*
- Fior di Sole biscuits (for an attractive appearance)
- A few fresh strawberries (for a color contrast and extra flavor)

Step by step:

1. Preparing the base: Start by crushing the Fior di Sole biscuits. You can use a food processor or a simple rolling pin. Ensure you get a fine texture, similar to breadcrumbs. Place the crushed biscuits in a bowl and add the melted butter and slightly warmed coconut milk. Mix well until the mixture becomes homogeneous.

2. Forming the base: Choose a baking dish, preferably silicone, in which to shape the mini cake. I used a heart-shaped mold, but you can opt for any shape you prefer. Line the dish with baking paper to make it easier to remove the cake. Place the biscuit mixture in the dish and press it well to obtain a compact base. Refrigerate the base for at least 30 minutes, to harden.

3. Preparing the apple layer: In a pot, add the grated apples, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the apples release their juice. If you notice there is too much syrup, add a tablespoon of gluten-free flour to thicken the mixture. Bring to a boil, then remove from heat and let it cool for 5-6 minutes.

4. Assembling the cake: Remove the base from the fridge and evenly spread the apple layer over it. Ensure the apples are evenly distributed to avoid them leaking. Return the mini cake to the fridge for about 30 minutes.

5. Preparing the vanilla cream: In a bowl, beat the egg yolks with a pinch of salt and sugar. Dilute the mixture with two tablespoons of cold water and add the flour. Mix well until you obtain a homogeneous composition. In a pot, add the coconut milk and pour the yolk mixture into it. Place over low heat and stir continuously until the cream thickens like pudding.

6. Finalizing the cream: Once the cream has thickened, remove the pot from the heat and add the butter and vanilla essence. Cover the cream with plastic wrap, ensuring it is placed directly on the surface of the cream to avoid crust formation. Allow it to cool completely.

7. Creating the whipped cream layer: Whip the whipping cream until stiff peaks form. Then, gently fold in the cooled vanilla cream. Use a star-tipped pastry bag to decorate the mini cake with this delicious cream.

8. Decorating the mini cake: Decorate with a few Fior di Sole biscuits on top and add a few strawberries for a fresh and colorful appearance. Refrigerate the mini cake for a few hours, so all the flavors blend perfectly.

9. Enjoying: When you are ready, remove the mini cake from the fridge, slice it, and enjoy every bite with your loved ones!

Useful tips:
- You can replace apples with other seasonal fruits, such as peaches or plums, for a delicious variation.
- If you want an even more intense flavor, you can add some chopped nuts or almonds to the biscuit layer.
- I recommend serving the mini cake alongside a cup of fruit tea or a fresh lemonade for a perfect contrast.

Nutritional information (per approximate serving):
- Calories: 320 kcal
- Protein: 3 g
- Fat: 20 g
- Carbohydrates: 30 g
- Fiber: 2 g

This mini cake with apples, vanilla cream, and gluten-free biscuit base is not just a delight for the taste buds but also a healthy choice, thanks to its simple and natural ingredients. Try it and you will discover that it is more than just a dessert – it is an experience full of warmth and goodness!