Apple Pie with Cream Soufflé

Ingredients:

For the dough (diameter 20 cm):

Baking Powder: 1 teaspoon
Butter: 90 grams (6 tablespoons)
Salt: a pinch
Egg Yolks: 2 pieces
Sugar: 40 grams (3 tablespoons)
For the apple layer:

Apples: 3 pieces (~500 grams)
Sugar: 40 grams (3 tablespoons)
Lemon juice: 4-5 tablespoons
For the cream soufflé:

Egg whites: 2 pieces
Sugar: 40 grams (3 tablespoons)
Vanilla sugar: 1 teaspoon
Natural yogurt or sour cream: 400 grams (1 2/3 cups)
Corn starch: 30 grams (3 tablespoons)
Instructions:

Make the dough:
In a bowl, mix together the flour, baking powder and a pinch of salt.
Add the butter and mix until the mixture resembles coarse crumbs.
Add the sugar and egg yolks, mixing until the dough is smooth.
Press the dough into the bottom of an 8-inch (20 cm) baking pan. Set aside.
Make the apple layer:
Peel and slice the apples. Mix with the sugar and lemon juice.
Spread the apple mixture evenly over the pastry.

Make the custard soufflé:
In a separate bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar and vanilla sugar, continuing to beat until stiff peaks form.
Gently fold in the plain yogurt (or sour cream) and cornstarch until smooth.
Pour the custard soufflé mixture over the apples, spreading it evenly. Bake:
Preheat the oven to 170°C (338°F).
Bake the tart for 40-45 minutes, until golden and firm to the touch.
Allow the tart to cool before serving.
Serving suggestions:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Dust with icing sugar for an extra touch of sweetness.
Cooking tips:

Make sure the butter is cold when making the dough for a flakier crust.
Use tart apples, such as Granny Smith, for a nice contrast to the sweet custard soufflé.
Nutritional benefits:

Apples: Rich in fibre and vitamin C.
Eggs: Provide protein and essential vitamins.
Yogurt: Adds calcium and probiotics to the dish.
Dietary information:

Suitable for vegetarians.
Can be made gluten-free by replacing the flour with a gluten-free flour blend.
Nutritional information (per serving):

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