30gvanillary white chocolate(I used Green & Blacks)
1drop nutmeg extract
Rub the butter into the flour with the tips of your fingers until the mixture resembles breadcrumbs. Stir in the yogurt using a flat bladed knife until the mixture clumps together. Bring it together with your hands to form a ball. Cover with a tea towel or plastic bag and leave to rest for an hour before rolling.
Roll the shortcrust as thin as possible and line six 10cm tart cases. Blind bake at 180℃ (350℉, Gas 4) for 10 mins.
Peel, core and dice the windfall apples being sure to cut out any bad bits. Cook over low heat with a splash of water and the vanilla sugar for about 10 minutes or until soft.
Remove from the heat and add the chocolate and nutmeg. Stir until the chocolate has dissolved and the apples are roughly pureed. Leave to cool a little. Divide the puree between the six tart cases, ensuring the pastry bottoms are all covered.
Quarter and core the dessert apples, then slice thinly. Top the tarts with the apple slices, then sprinkle with a little vanilla sugar.
Bake at 180℃ (350℉, Gas 4) for 15 minutes or until the apples are soft and slightly caramelised.
Warm the apple jelly in a pan and brush over the hot apples. Leave the tarts to cool.
I've given the recipe for my fabulous flaky yoghurt pastry, but you can use whatever shortcrust pastry you prefer. You will only need about ⅓ of the quantity to make six tart cases. Use the rest to make more tarts or something else altogether. It will keep for 3-4 days in the fridge if wrapped in plastic.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.