Mini Apple Pies with White Chocolate Cream

Prepare the Cream: In a saucepan, heat the milk and heavy cream until just boiling. In a small bowl, whisk together the egg yolk, sugar, cornstarch, vanilla, and cinnamon. Once the milk mixture reaches a boil, slowly pour it into the egg mixture while whisking continuously. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens. Remove from heat and stir in the chopped white chocolate and butter until fully melted and combined. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate.
Once chilled, whip the cream lightly with a whisk and fold in the additional heavy cream.

Prepare the Apple Filling: Slice the apples thinly. In a pan, melt the butter and sauté the apple slices with cinnamon for about 5 minutes until they start to soften.

Assemble the Pies: Roll out 2/3 of the puff pastry on a floured surface and line three small tart pans (approximately 6-8 cm in diameter). Spoon half of the white chocolate cream into the lined pans. Arrange half of the sautéed apples on top of the cream. Repeat with another layer of cream and the remaining apples.

Top the Pies: Roll out the remaining 1/3 of the puff pastry and cut it into strips. Arrange the strips over the tarts in a lattice pattern, leaving small gaps between them. Brush the top with the egg yolk mixture for a golden finish.

Bake: Preheat your oven to 170°C (340°F). Bake the tarts for about 45 minutes, or until the pastry is golden brown and crisp.