𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
Crust :
300g spelt flour
50 g coconut sugar
125 g margarine or butter
2 tbsp yoghurt
2 tbsp water
Filling:
500 g apples
50 g coconut sugar
1 tsp cinnamon
6g gelatine or 1 tsp agar
20 ml water
120 g yoghurt
Décoration:
4 apples
Grease a tart tin. Set aside.
𝗠𝗘𝗧𝗛𝗢𝗗
In a food processor add crust ingredients and pulse to combined. Refrigerate for 1 h .
Preheat the oven to 180c . Firmly press the dough into bottom and up the side of tart tin. Bake for 20 -25 min until crust is golden brown. Let it cool.
Apple mousse:
Cut the apples on 4 , remove the seeds and sprinkle them with sugar, cinnamon and bake in 160c for 30 minutes. Blend.
In a small pot mix the gelatine and water . Let it swallow and heat up until dissolved.
Pour the yoghurt and gelatine into the apples and blend.
Pour the mousse into the crust. Refrigerate for 1-2 hours and than decorating with sliced apples.
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