Apple millefeuille tarts with saffron cream

Let's prepare the apple millefeuille: peel and thinly slice the apples using a mandolin. Soak the slices in water and lemon juice to prevent them from oxidizing, drain, and pat dry.

Mix the melted butter with all the remaining ingredients, then add the apples. Arrange the slices on a baking sheet lined with parchment paper and cover with another sheet of parchment paper. Bake in a 200°C fan oven for about 8 minutes, then let cool.

In a stand mixer fitted with a paddle attachment, mix together the butter, sugar, vanilla extract, and lemon zest. Add the egg and, once combined, combine the dry ingredients until the dough becomes smooth and compact. Roll out the pastry to a thickness of 0.5 cm and arrange it into 8 cm diameter rings.

Place 2 layers of apple millefeuille inside the tart shell.

Alternate with a small amount of saffron baking cream.

Bake at 170C for 30 min. Let cool.

While cooking, prepare the lemon cream.

First, let's make the lemon curd: in a bowl, combine the sugar, lemon juice (strained from the seeds), lemon zest, and eggs. Whisk everything together and cook in a bain-marie, stirring, for 7 minutes over medium heat, until the cream thickens and coats the back of a spoon.

Remove from the heat and add the cold butter. Pour the lemon curd into a jar covered with plastic wrap and let it cool.

For the custard: bring the milk, salt and lemon zest to the boil.

Meanwhile, in a bowl, whisk together the egg yolks and sugar until frothy. Add the sifted starch to the sugar and egg yolk mixture and mix until smooth.

Once the milk boils, strain it and pour it into the bowl containing the eggs, sugar, and starch, stirring until dissolved. Pour the mixture into a saucepan and place over medium heat until thickened. Place in a bowl, cover with plastic wrap, and set aside.

Once the custard and lemon curd have cooled, combine the two creams.

Decorate the tartlets with icing sugar and serve with lemon cream.

The chef recommends:

A dessert balanced in textures and aromas!

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