Mini Tarte Tatin

Peel the apple and remove the core. Cut into quarters and reserve. (As there is no sugar, we will look for sweet apples. Ripe reineta, Royal gala or Golden apples).

Place the apple in a silicone mold so that the mold is quite full, even if it overflows the edge, as they reduce quite a bit.

Bake at 180 degrees for 15 minutes. Remove from the oven and gently press the contents of the mold. Ideally with the back of a spoon. Put the apples back in the oven for another 15 minutes and repeat the process. If necessary, repeat the process a third time. The important thing is that when we press it reaches a point where it does not release its "liquid" juice. Remove from the oven, leave to cool a little and freeze.

Once frozen, demold and reserve, if you use a silicone mold, it is perfect. If we use non-stick glass or metal, we put it under a hot water tap and press hard to move it and demold it.

From here we can use any base we want, I propose this chocolate one.

Mix the flours with the butter and cocoa. Here we can sweeten it as we wish, birch sugar, date syrup, stevia, etc. Work with the hand until everything is well integrated as if it were a crumble and add a little milk or vegetable drink to make it malleable.

Stretch in the same mold that we have made the mini cakes at 150 degrees about 15 minutes or until crispy.

Remove the apple from the freezer and press it on top of the warm cookie.

Remove from the mold, sprinkle with cinnamon and thaw at room temperature.

Summary: -Make the apple and set aside -We make the base, put it on top and let it defrost.