The glittery pie and tart mash-up you didn’t know you needed. 439: Cinnamon Apple Cream Tart

On the easiest episode of Chopped ever, you’re given apples, heavy cream, and a freezer stack of oatmeal cookies. Ready, set, bake!

Waved my magic spatula and got chai-spiced apple pie filling, buttery oatmeal cookie crust and fluffy clouds of glittery cinnamon whipped cream. Bonus points for taking pictures at golden hour.

There was a moment of fierce debate – are cinnamon apple things allowed outside of autumn months? 100%! Plus I think we could all use a comforting apple pie hug right now.

If I was going to serve the tart later in the day, I’d soak the apple slices in lemon juice and water to pause oxidation. But since I’m an immediate-gratification gremlin, they didn’t have time to brown before they got munched.

I started off with just Diaspora Co chai masala, but ended up wanting a heavier cinnamon flavor.

Cookie crumb sand.

Went with a bigger dice so there’d be noticeable apple chunks.

No apple sauce here! I wanted more of a texture contrast with the whipped cream.

Spiced whipped cream entering the chat.

Two piping tip sizes for a happy chaos design.

The nerves of taking a cookie crumble crust out of its safe cocoon. Will it have baked long enough to hold its shape?

Another picture just in case it all falls apart the second it comes out.

More stalling by prepping decoration slices.

Bring on the glitter. ✨

Success!! My magic method: turn two shot glasses upside down and gently place the tart tin on top. If gravity’s on your side, the sides should gently slip off, leaving a free-standing beauty on the base tray.

Happy munching!