Ice cream tarts

Preparation

• 1
  Line six ramekins (e.g. crème brûlée ramekins) with baking paper. Fill the Kölln oat pillows into a freezer bag and crush them using a rolling pin. Heat the butter in a saucepan and stir in the oat pillow crunch well. Divide the mixture evenly between the molds, press them firmly and put them in the fridge.
• 2
  Peel, core and cut apples into small cubes. Bring this to the boil in a pot with 200 ml water and cinnamon. Simmer over medium heat for 20 minutes. Puree the apple pieces and let them cool. If the puree is too thick, add a little water to create a thick consistency.
• 3
  Beat the cream until stiff. Add sugar and sour cream and mix well. Pour the sour cream mixture into the six molds and then carefully spread the apple puree on top. Chill the molds for at least 4 hours. Before serving, dip the molds in hot water so that the tarts are easier to release. Preparation time: approx. 35 minutes (without waiting time)