Ingredients
Instructions
- Preheat your oven to 180°C (350°F).
- Roll out the shortcrust pastry dough and line a 20cm tart tin. Trim the edges and prick the base with a fork. Blind bake for 15 minutes until golden brown.
- In a saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for about 8-10 minutes until the apples are soft but still hold their shape. Set aside to cool.
- In a bowl, mix the Skyr with vanilla extract.
- Once the tart base has cooled, spread the Skyr mixture evenly over the base.
- Arrange the cooked apples on top of the Skyr layer.
- Sprinkle the chocolate chips evenly across the tart.
- Scatter the crushed pistachios over the top.
- If desired, drizzle with a little honey for extra sweetness.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
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