Apple Caramel Tart

Apple Caramel Tart

COMPONENTS CREME BRÛLÉE INSERT • APPLE DOME FILLING • GREEN APPLE GLITTER GLAZE •

Recipe Yield: Approximately 12 Tarts

  1. CRÈME BRULEE INSERT

Heavy Cream 500 gms

Matisse Vanilla Paste  1 tsp

Egg Yolks 120 gms

Sugar 90 gm

Gelatine Leaf 1 sheet

Method: Bloom the gelatine in cold water. Mix the egg yolks with the sugar in a bowl. Bring the heavy cream with the vanilla to a simmer, mix part of it with the egg yolks/sugar mixture, bring back on the stove and cook to 85C˚/185F˚. Off the stove, add the drained gelatine. Cool down the creme brûlée before filling the tart shells.

  1. APPLE DOME FILLING

3 Green Apples

Green Apple Puree  80 gms

Gelatine Leaf 2 sheets

Blue Agave 55 gms

Butter 35 gms

Brown Sugar 100 gms

Heavy Cream 45 gms

Cinnamon 1 pinch

Method: Bloom the gelatine in cold water. Melt the butter together with the agave, add the cubed apples and cook on medium heat for several minutes. In a different pan make a caramel with sugar, deglaze with the cream and apple puree, add the gelatine, mix with the cooked apples, cast into the desired shape flexipan and freeze.

  1. GREEN APPLE GLITTER GLAZE

Neutral Mirror Glaze 500 gms

Neutral RTU Glaze 150 gms

Gold Glitter Glaze 100 gms

Green Apple Puree 100 gms

Method: Bring the RTU glaze and green apple puree to a boil. Using a rubber spatula, mix together the neutral mirror with the gold glitter glaze, add the RTU glaze mixing carefully.

  1. ROASTED NUTS

Pecans, Pistachios and Hazelnuts 400 gms

Sugar 200 gms

Water 50 gms

Butter 10 gms

Method: Cook the sugar with the water to 118C˚/245F˚, off the stove add the nuts, mix until a grainy texture is obtained, put back on the stove and caramelize. Off the stove add the butter.

  1. OTHER COMPONENTS NEEDED

Crescendo 3’’ Tart Shell

Irca Toffee D’or caramel

Alcas Stone Rectangular Plastic Tray

PCB Chocolate Decoration

  1. BUILDING AND DECORATING
  • Pipe the toffee d’or caramel on the bottom of the crescendo tart shell and add the creme brûlée.
  • Place in the fridge until the creme brûlée is set.
  • Unmold and glaze the apple dome filling, display in the middle of the tart.
  • Place around the edge the caramelized nuts.
  • Decorate with a chocolate decoration.

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