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Lotus Biscoff, Chocolate Apple Tart
Lotus Biscoff, Chocolate and Apple Tart
Category
Desserts/Tarts
Servings
7
Prep Time
50
Apple tarts are a well-loved classic. You'll know exactly why when you try this recipe by chef Bertrand Busquet. A speculoos base, chocolate ganache and roasted vanilla apples; get ready for the bite of your life!Author: Chef Bertrand Busquet -Callebaut Chocolate Academy Sao Paolo
Ingredients
- 250 grs Lotus Biscoff Crumbles
- 80 grs Butter (at room temperature)
- 7 Pavoni XF7020 tart rings
- 200 grs Even Cream 35%
- 380 grs Milk Chocolate Callebaut 823
- 1 tsp Cinnamon powder
- 800 grs Capfruit Frozen Green Apple Dice
- 40 grs Butter at room temperature
- 60 grs brown sugar
- 1 Authentic Product Vanilla bean
- 240 grs “fridge cold” Even Cream 35%
- 1 Authentic Product Vanilla bean
- Martellato Piping Bag
- Callebaut Crispearls Salted Caramel
LOTUS BISCOFF BASE
MILK CHOCOLATE & CINNAMON GANACHE
ROASTED CARAMELLIZED APPLE
WHIPPED CREAM
YOU WILL NEED
Directions
LOTUS BISCOFF BASE
- With a spatula, mix the Lotus Crumbles and the softened butter, until homogenously combined.
- Use around 50 grs in each tart ring, and pile them well to become a dense base.
- Bake the rings in a preheated oven at 165˚C for 12 minutes.
MILK CHOCOLATE & CINNAMON GANACHE
- Heat the cream and the cinnamon at 75˚C (use your RAY-DIGITAL thermometer).
- Pour the hot cream on the 823 milk chocolate until the chocolate is melted.
- With a hand blender, mix well to emulsify the mix.
- Let cool close to room temperature, then put in the fridge for about 2 hours.
ROASTED CARAMELLIZED APPLE
- Put the frozen diced apples in a ceramic plate.
- Sprinkle the brown sugar and mix to cover the apple.
- Add the softened butter and mix gently without breaking the diced apples.
- Split the vanilla bean, scrape off the seeds and mix into diced apples. Reserve the bean/pod and roast with tarts in oven.
- In a 180˚C pre-heated oven place the plate and bake for 30-35 minutes, or until the diced apples become golden brown.
WHIPPED CREAM
- Split the vanilla bean, scrape off the seeds and add them to the cream.
- Whip the cream in a cold bowl until firm.
ASSEMBLE
- Fill the whipped cream in a small Martellato Silicon Piping bag.
- Pipe in the ganache on the Lotus base discs.
- Mount the roasted diced apples on the layer of ganache.
- Pipe the whipped cream on the diced apples.
- Decorate with the roasted vanilla bean/pod and sprinkle some Callebaut Caramel Crispearls.