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Vanilla Velvet Saucy Apple Tart

VelvetButter
Vanilla Velvet Saucy Apple Tart

Recipe Information

8

serves:

15 MINS

prep time:

30 MINS

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 150ml fruitcake mix dried fruit
  • 200ml hot, strong rooibos tea
  • 75g FIRST CHOICE Butter at room temperature
  • 100g castor sugar
  • 2 eggs
  • 200g self-raising flour
  • 1ml salt
  • 5ml vanilla essence
  • 200ml FIRST CHOICE Vanilla Velvet
  • 500g pie apple (tinned)

SAUCE:

  • 300ml FIRST CHOICE Vanilla Velvet

FOR SERVING:

  • Cinnamon sugar
  • More Vanilla velvet

Preparation method:

  1. Preheat the oven to 180°C and grease a 24 cm pie dish.
  2. Soak the dried fruit in the hot rooibos tea for 15 minutes then drain off any excess liquid. Keep aside.
  3. Cream the butter, castor sugar and vanilla extract and add the eggs one by one. Mix very well after each addition.
  4. Sift together the self-raising flour and salt.
  5. Add the dry ingredients into the egg mixture then add the vanilla velvet. Mix gently to combine – do not overmix the batter.
  6. Layer the apple, soaked and drained dry fruit and the batter into the prepared pie dish.
  7. Bake for ±30 minutes until cooked and golden brown. (Cover with foil if cake becomes too dark).
  8. As the apple tart comes out of the oven, poke the crust with a skewer and pour the vanilla velvet over. Allow the sauce to be soaked up then sprinkle generously with cinnamon sugar.
  9. Serve with more vanilla velvet OR FIRST CHOICE Whipping Cream or FIRST CHOICE Custard.