Apple Tart with Coconut Milk

For the short pastry, quickly knead all the ingredients together to form a dough, wrap in cling film and rest in the refrigerator for at least 30 minutes. Grease and flour a cake springform pan (O 28 cm). Roll out the short pastry, spread out the tart springform pan and cover with aluminum foil and weigh down with dry lentils. Bake blind in heated oven at 180 °C for approx. 12 min. Remove aluminum foil with lentils.

For the topping, marinate the raisins in rum. Peel apples, remove core with a corer and cut into narrow slices (rondels).

Bring the coconut milk to the boil with the vanilla pod and the sugar. Remove from heat and fold in the yolks. Cool.

Spread the coconut cream evenly on the blind-baked pastry, then place the apple rondelle evenly on the cream and form with the marinated raisins on top. Sprinkle with cinnamon and sugar and bake for another 30 minutes in a heated oven at 180 °C on the middle shelf with hot air.

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