For the tart:
We roll out the puff pastry, cut it into a circle of 10 cm in diameter, and mark holes so it doesn't rise too much.
We peel the apple and cut it into thin slices, then cut the slices in half and arrange them on top of the tarts in a fan shape.
We sprinkle with a little sugar and place a knob of butter on top. Bake at 200ºC for 10 minutes.
For the ice cream:
We mix the milk, cream, powdered milk, and dextrose, blend, add the vanilla cut in half, and heat to 40ºC.
We add the sucrose, stabilizer, and inverted sugar, and heat to 85ºC.
We cool to 4ºC, remove the vanilla by scraping it with a knife to extract all the seeds, strain through a fine sieve, and let rest in the fridge for 12 hours, then churn.
Cook in a water bath until 85ºC and reserve in the cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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