Easy
Makes: 6 Individual Tarts (10cm)
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High profit
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Quick & easy (production)
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No food waste
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Comfort Foods
Spiced Salted Caramel and Apples together with Callebaut Gold makes for a winning combination in this delicous DessertSpiced Salted Caramel and Apples together with Callebaut Gold makes for a winning combination in this delicous Dessert
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerate 13-15°C
Containing: 7 Components
Sweet Paste
Ingredients: Sweet Paste
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325 gbutter
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175 gicing sugar
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100 gEgg
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500 gcake flour
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1 gfine salt
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1 pod(s)vanilla
Preparation: Sweet Paste
- Combine all ingredients in one to a smooth paste
- Allow to chill
- Roll out and line tart case and blind bake at 160°C for 15 minutes
Caramel Apple Cubes
Ingredients: Caramel Apple Cubes
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6 piece(s)Granny Smith green apple cubes
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150 gsugar
Preparation: Caramel Apple Cubes
- Make Dry Caramel- melt sugar alone until caramel stage
- Add dry Caramel and cook apples for 1 min
- Strain & Cool
Spiced Crumble
Ingredients: Spiced Crumble
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100 gcake flour
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100 gground almonds
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100 gbutter
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100 gbrown sugar
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2 gground cinnamon
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2 gGround Ginger
Preparation: Spiced Crumble
- Mix all together until crumb consistency forms
Callebaut Gold Mousse
Ingredients: Callebaut Gold Mousse
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400 gCHK-R30GOLD
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90 gfresh milk
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90 gcream
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10 leaf/leavesGelatin
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560 gcream
Preparation: Callebaut Gold Mousse
- Bring to the boil milk & cream (90g) then off the heat add the bloomed gelatine
- Add the chocolate to the sauce pan & mix to form a smooth mass
- Remove from the sauce pan into a mixing bowl & allow to cool slightly
- Then add the whipped cream (560g), ensure the cream is just under soft peaks & not stiff
- Allow to set in rings or mould of choice
Callebaut Gold Ganache
Ingredients: Callebaut Gold Ganache
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400 gCHK-R30GOLD
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170 gcream
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30 gglucose syrup
Preparation: Callebaut Gold Ganache
- Heat Cream & Glucose
- Pour over Chocolate and emulsify
- Set and portion
Caramel Schmeer
Ingredients: Caramel Schmeer
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625 gsugar
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340 gcream
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170 gbutter
Preparation: Caramel Schmeer
- Form a dry caramel with the sugar
- Warm the cream adding to the caramel
- Lastly add the soft butter
Assembly
- Line sweet paste in tart case
- Pipe Caramel Schmeer in base and place apple cubes
- Pipe Fragipane paste ontop and cover with Crumble
- Bake @ 160°C for 20min
- Cool, Decorate with Gold Mousse, Ganache & Caramel Apple cubes
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