This is my favorite Swiss tart, it’s made with apples and yogurt

ingredients

Dough:
1 pinch of salt
1 teaspoon of vanilla
3 egg yolks
5 g of baking powder
40 g of sweetener for icing
70 g of melted butter
200 g of flour

Apples :
Juice of half a lemon
3 apples
5 g of corn starch
20 g of stevia

Filling:
1 teaspoon vanilla
3 egg whites
30 g corn starch
65 g stevia
½ kg Greek yogurt
1 pinch of salt

Break the eggs, separating the whites from the yolks.

Blend them with the stevia and a pinch of salt until they become frothy.

Then add the butter and vanilla.

Mix well.

Sift the flour with the yeast and add them to the mixture.

Mix with a spatula.

Work the dough with your hands, forming a ball.

Cut out a third of the dough, wrap it in cling film and freeze it.

Spread the remaining dough on the bottom and edges of a baking tray lined with baking paper.

Place in the freezer.

Wash the apples and cut them into cubes.

Place them in a bowl with the rest of the ingredients and mix.

Transfer everything to a pan and cook for ten minutes over low heat, stirring regularly.

Whisk the yogurt with the cornstarch and vanilla in a bowl.

Beat the egg whites with the salt.

When they have become frothy, add the stevia.

Continue beating for at least 7 minutes.

Gradually incorporate this mixture into the previous one, mixing from bottom to top with a spatula.

Preheat the oven to 180 degrees.

Remove the dough from the freezer.

Garnish the one in the mold with apples.

Add the yogurt mixture and smooth it out.

Grate the remaining dough over the filling.

Cook for 40 minutes.

Leave to cool and decorate with icing sugar.

Serve the Swiss yogurt and apple tart.