Hazelnut and apple caramel tarts

• Mix together the yogurt, sugar and oil.
• Mix all the dry ingredients in a separate bowl. Stir both mixtures together and spread onto a baking sheet to a thickness of 1 cm.
• Bake at 180°C for about 20 minutes.

• Mix the ingredients together and reduce over low heat to about 50 g.

• Bring the sugar and water to the boil. In the meantime, bring the hazelnut milk to the boil in a separate pan with the butter, glucose and salt.
• Allow the sugar to caramelize to the desired color, then remove from the heat, deglaze with the liquid and stir well.
• Strain and leave to cool.

• Melt the sugar into caramel, deglaze with the liquid and bring to the boil.
• Boil the apples in this syrup until they start to soften, drain off the liquid and leave the apples to cool.
• Mix the sugar well with the pectin, then stir in the cold apples. Press into the silicone mold.
• Bake at 160°C for 10 minutes, cool completely and freeze.

• Boil the sugar with the salt and water to 114°C.
• Add the hazelnuts and roast everything together.
• Leave to cool.

Serving suggestions

• Clear gloss frosting
• Caramelized hazelnuts, cut in half