Swedish Apple Tart with Cream & Vanilla

Tender apples, vanilla pudding and a cloud of cream: this Swedish apple tart is made for a leisurely coffee break. A light cake base holds the layers, with dark chocolate scattered on top. Take a forkful right through the layers.

Bake the base first

Keep the sugar portions for the base and pudding separate. Line the bottom of the pan with parchment and preheat the oven. Beat the eggs with the base sugar, vanilla sugar and salt until pale and thick, so the mixture leaves a ribbon when lifted. Sift the flour and baking powder together, then fold in gently.

Spread the batter evenly and bake until the center springs back gently and a skewer shows no raw batter. Cool completely before adding the filling. Do not taste raw batter; wash hands, tools and surfaces after contact with raw eggs and flour.

Cook a thick apple filling

Wash the apples, oranges and lemon before cutting. Peel and core the apples, then grate coarsely or chop finely. Soften them in a little butter with some freshly squeezed orange and lemon juice. Add the juice gradually: the fruit should become tender without swimming in liquid.

Mix the cook-type vanilla pudding powder and its sugar with some cold milk until smooth. Bring the remaining milk to a boil, take off the heat and whisk in the mixture. Cook again while stirring, following the packet's cooking directions, until thick. Stir in the vanilla extract and fold together with the cooked apples. The filling should be spreadable, without liquid pooling around it.

Cool the cooked filling promptly in a shallow container and refrigerate. Put a cake ring around the completely cooled base, add the cool filling and level it. Chill until the layer holds together.

Finish with cold cream and chocolate

Use chilled cream labeled suitable for whipping. Beat with the cream stabilizer according to its package until smooth and firm enough to spread. Stop before it becomes grainy. Spread over the cold apple layer and finish with grated dark chocolate. Keep the tart refrigerated until serving.

Loosen the ring carefully and lift slices with a cake server. A small espresso doppio goes nicely with the fruit and cream.

Frequently asked questions

Will single cream whip with stabilizer?
Not reliably. Check the cream's label: it must be suitable for whipping. Stabilizer alone cannot make an unsuitable cream behave like whipping cream.

Can the filling still be warm?
Cool it first. Warm apples can soften the cream and make the layers slide.

How should I store and transport it?
Keep at 40°F (4°C) or colder, using a level cooler for transport. Allow no more than two hours in total without refrigeration, or one hour above 90°F (32°C), including preparation and serving.