- For the filling
- 3 eggs
- 150 milliliters Whipped cream
- 2 tablespoons sugar
- 2 tart Apple (such as Granny Smiths)
- 2 tablespoons lemon juice
For the crust: Mix all ingredients for the dough, form into a ball, wrap with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 180°C (approximately 350°F).
For the filling: Whisk the eggs, cream and sugar together until creamy. Peel the apples cut into quarters, remove the cores and slice thinly. Toss with lemon juice.
Roll the dough out onto a floured surface and cut into circles about 10 cm (approximately 4 inches). Press the dough circles into the tartlet molds, line with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes. Remove from the oven, discard the beans and parchment paper, fill with the egg-cream mixture and bake for 5 minutes.
Remove from the oven again and top with apple slices and baby apples. Bake for about 10 minutes, until golden brown. Remove from the oven, allow to cool slightly and garnish with chocolate hearts.