Instructions :
Preparation of the shortcrust pastry: In a bowl, mix the flour, icing sugar and salt. Add the butter in pieces and sand the dough. Add the egg yolk, form a ball and leave to cool for 30 minutes.
Cooking the tart shells: Roll out the dough and cut out circles to line the tartlet moulds. Bake at 180°C for 15 minutes, until golden brown. Leave to cool.
Applesauce: Melt the butter in a pan, add the chopped apples, sugar and lemon juice. Leave to stew gently until the apples are tender.
Salted butter caramel: In a saucepan, melt the sugar until you obtain a golden caramel. Remove from the heat, add the butter then the heated cream, mixing well.
Vanilla mousse: Soften the gelatin in cold water. Whip the cream with the vanilla seeds. Dissolve the gelatin in a small quantity of hot cream, then add to the whipped cream.
Assembly: Garnish the tart bases with the applesauce, pour a layer of caramel then add the vanilla mousse. Refrigerate 2 hours before serving.
Preparation time: 50 minutes
Cooking time: 20 minutes
Servings: 6 tartlets
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