Frizzante Apple Tart

First knead the flour, soft butter, powdered sugar, yolks and salt with your hands to make a shortcrust pastry. Cover and let rest in the refrigerator for 20 minutes.

Preheat the oven to 200 °C.

Bring about 600 ml of frizzante to the boil with the sugar and spices in a saucepan. Mix the remaining frizzante with the vanilla pudding powder and stir well.

Briskly stir into the boiling frizzante and simmer for one minute, stirring constantly. Pour pudding into a large bowl and let cool slightly. Remove the spices again.

Grease a mold about 26 cm in diameter. Remove shortcrust pastry from refrigerator and roll out on a floured work surface with a rolling pin until about 5 mm thin.

Roll the dough over the rolling pin and unroll again over the mold. Trim off excess dough around the edge. Prick the bottom several times with a small knife or fork and bake “blind” in the preheated oven for about 15 minutes.

Coarsely grate the apples and mix with the pudding (possibly add the raisins now).

Remove pan from oven, pour in apple pudding mixture and finish baking for another 40-45 minutes.

Remove from oven, let cool and serve the frizzante apple tart sprinkled with powdered sugar.

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