Lotus Chocolate & Apple Tart

By Pierre Feghali


CATEGORY                    

SERVINGS

PREP TIME

COOK TIME

Desserts/Tarts                   

7 tarts Ø 7cm                                

120 minutes

60 minutes


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!

 

INGREDIENTS

DIRECTIONS


LOTUS BISCOFF BASE

 

• 250 grs Lotus Biscoff Crumbles

 •  80  grs Butter (at room temperature)

 •  7 Pavoni XF7020 tart rings

 

1.      With a spatula, mix the Lotus Crumbles and the softened butter, until homogenously combined.

2.      Place around 50 grs of the mixture in each ring, and pile them well to become a dense base.

3.      Bake the moulds in a preheated oven at 165 degrees for 12 minutes


MILK CHOCOLATE & CINNAMON GANACHE

 

• 200 grs Even Cream 35%

• 380 grs Milk Chocolate Callebaut 823

• 1 tsp Cinnamon powder

 

1.      Heat the cream and the cinnamon at 75˚C (use your RAY-DIGITAL thermometer).

2.      Pour the hot cream on the milk chocolate.

3.      With a hand blender, mix well to emulsify the mix.

4.      Let the mixture come to room temperature, place in the fridge for about 2 hours.


ROASTED CARAMELLIZED APPLE

 

• 800 grs Capfruit Green Frozen Apple Dice

•  40 grs Butter at room temperature

•  60 grs brown sugar

•  1 Authentic Product Vanilla bean

 

1.      Put the frozen apple dices in a ceramic plate.

2.      Sprinkle the brown sugar and mix to cover the diced apples.

3.      Add the softened butter and mix gently without breaking the apple dices.

4.      Split the vanilla bean, scrape off the seeds and mix into diced apples, reserve the pod & roast with tarts in oven.

5.      Pre-heat oven at 180˚C, add the ceramic plate with the apples and bake for 30-35 minutes, or until the apples become golden brown.


WHIPPED CREAM

 

• 240 grs “fridge cold” Even Cream 35%

• 1 Authentic Product Vanilla bean

1.      Split the vanilla bean, scrape off the seeds and add them to the cream.

2.      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 apple dices on the layer of ganache.

• Pipe the whipped cream on the apple dices.

• Decorate with the roasted vanilla bean and sprinkle some Callebaut Caramel Crispearls.