Small apple tarts with white chocolate, vanilla and cinnamon.
Preheat the oven to 180 ° C.
Finely chop the chocolate.
Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a knife.
Put the marrow with the chocolate, butter and sugar in a pan and melt while stirring with a wooden spoon on low heat. Remove the pan from the heat and allow to cool slightly.
Meanwhile, strain the cinnamon and the flour over a bowl.
Cut the unpeeled apples into quarters and remove the core. Cut each quarter into 4 parts. Put 4 apple pieces in a fan shape in each quiche form.
Stir the eggs through the chocolate mixture. Spat the flour through the batter and spread over the molds.
Bake for about 25 minutes in the middle of the oven until golden brown and done.
Allow the tarts to cool for 10 minutes in the form. Take them out of the mold, sprinkle with some extra cinnamon and serve lukewarm or at room temperature.
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