Rice-Paper Apple Tart with Tahini and Honey

Instructions

1. Step 1

   Heat the oven to 190°C. Line the cake pan with baking parchment.

   Cookware: 8-inch (20 cm) cake pan, oven, parchment paper

2. Step 2

   Whisk the egg, milk, and apple juice concentrate together in a shallow dish until uniform.

   Ingredients used: 10.0 ml Apple Juice Concentrate, 1.0 piece Egg, 45.0 ml Milk

   Cookware: Shallow Dish, whisk

3. Step 3

   Dip each rice-paper sheet briefly in the egg mixture to soften it. Stack the sheets in the prepared pan with their edges slightly offset, press them against the base and sides, and pour over any remaining mixture.

   Ingredients used: 3.0 piece Rice Paper

   Cookware: 8-inch (20 cm) cake pan, Shallow Dish

4. Step 4

   Core the apple and cut it into small, even cubes.

   Ingredients used: 1.0 piece Apple

   Cookware: Chef Knife, cutting board

5. Step 5

   Cook the diced apple in a nonstick skillet over medium heat, stirring frequently, until just tender and lightly golden.

   Timer: 6 min (fixed)

   Cookware: nonstick skillet, spatula

6. Step 6

   Stir the cinnamon into the apple and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.3 gr Ground Cinnamon

   Cookware: nonstick skillet, spatula

7. Step 7

   Spread the cinnamon-apple filling across the rice-paper base, leaving a narrow border. Fold any raised rice-paper edges loosely over the filling.

   Cookware: 8-inch (20 cm) cake pan, spatula

8. Step 8

   Bake until the edges are crisp, the center is firm, and the egg coating reaches 72°C.

   Timer: 16 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, instant-read thermometer, oven

9. Step 9

   Let the tart cool in the pan before removing it.

   Timer: 5 min (fixed)

   Cookware: 8-inch (20 cm) cake pan

10. Step 10

    Stir the tahini and honey together until smooth, then drizzle the mixture over the warm tart before slicing.

    Ingredients used: 10.0 gr Honey, 15.0 ml Tahini

    Cookware: small bowl, spoon