Make the shortcrust using the sanding method, then roll it out to 3mm between two sheets of baking paper.

Let the dough rest, then line a 22cm perforated tart ring with it.

Bake the tart shell for 25 minutes at 160 degrees.

Cut 3 apples into cubes and cook them with 3 tablespoons of sugar and the juice of 1 lemon until soft but not falling apart, to make the compote.

Heat the milk.

Mix the eggs and sugar together, add the cornstarch and vanilla, and stir until smooth.

Pour the hot milk over the egg mixture while stirring.

Return the mixture to the heat and stir until thickened, then add the white chocolate.

Let the pastry cream cool in the fridge with plastic wrap pressed onto the surface.

Slice the apples with a mandoline and use them to decorate the tart.

Make a syrup with equal parts water and sugar and lemon juice, bringing it to a boil.

Brush the syrup over the surface of the apples.

Bake in the oven for 15 minutes.