Baked Apple – Vanilla

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

150 grams flour
100 g butter, possibly semi-fat
50 grams sugar
Fat for the shape

For the cream:

1 packet custard powder (vanilla flavor)
300 ml milk
300 g yourt (natural soy yourt) or low-fat quark
1 teaspoon sweetener, liquid
2 egg (s)

For covering:

Instructions

Prepare a shortcrust pastry using the ingredients for the dough. Put in a cool place. Roll out approx. 2 - 3 mm thick and cut out circles with a diameter of 10 cm. This works best on cling film. Put the cut circles back in the refrigerator. Separate with cling film.
For the cream, prepare the custard according to the instructions on the package - but only with the specified amount of milk and sweetener instead of sugar. Let cool down slightly. Stir it again and again so that no skin forms. As soon as the mixture has cooled down a bit, stir in the soy yogurt. Then the eggs.
For the baked apple pieces, soak the raisins in hot water. Peel the apple and remove the casing. Cut into cubes approx. 5 x 5 mm. Sweat the apple cubes in a hot pan. After about 2 minutes add the two tablespoons of sugar.
When the sugar has dissolved, stir in the cinnamon and lemon juice. Pull off the plate. Drain the raisins and add to the baked apple mixture.
Grease the muffin pan. Tip: Cut 2 strips of baking paper, each 30 cm long and 1 cm wide, per recess and place in the recess.
Then line the recesses with the cut-out shortcrust pastry circles. Put 1 tablespoon pudding cream on top of the shortcrust pastry. Then 1 heaped teaspoon of baked apple mixture, cover again with pudding cream. The wells should be almost completely filled. Bake at 180 ° C (top / bottom heat) for 15-20 minutes.

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