Apple - cinnamon

Apple - cinnamon

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
4 egg yolks
45g sugar
200ml milk
1 vanilla bean
4 slices white bread
20g unsalted butter

Colour topping

Quantity Ingredient
2 granny smith apples, thinly sliced
20g sugar

White topping

Quantity Ingredient
150ml chilled cream
1 tablespoon icing sugar
1 teaspoon ground cinnamon

Method

  1. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar and cinnamon into the cream and beat for a further few seconds until well incorporated. Refrigerate until needed.
  2. To make the French toast base, mix together the egg yolks, sugar and milk in a shallow bowl. Cut the vanilla bean lengthways, and scrape the seeds using the tip of the knife. Add the seeds and the bean to the bowl. Soak each slice of bread in the mixture for at least a minute. Heat the butter in a frying pan over medium heat. Fry the French toast, in batches, for 1 minute on each side until golden brown.
  3. Arrange the sliced apple on the upper part of the base and sprinkle with sugar. Spread the cream on the lower part and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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