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Gourmet
100% Raw Apple and Chocolate Tart
Made with Cooking Range Caramelia 36% milk chocolate
AN ORIGINAL RECIPE BY l’École Gourmet Valrhona
5 stepsMakes 8 individual tartlets
To be done the day before:
CARAMELIA 36%
whipped ganache
To be done on the day:
Syrup
Crispy base
Nutty mix
Apple dome
Required utensils:
7.5cm diameter circles
4.5cm-diameter
half-sphere mould
Recipe Step by Step
01
SYRUP
Preparation time: 15 minutes
Store in the refrigerator until completely cooled
50 g Caster sugar
40 g Water
Mix the sugar and water together. Gently heat while stirring until the sugar has completely dissolved.
02
CRISPY BASE
Preparation time: 20 minutes
Rest time before use: 30 minutes
70 g Oats
45 g Chopped roasted hazelnuts
60 g CARAMÉLIA 36% chocolate
Melt the CARAMÉLIA 36% chocolate at 40°C and mix with the chopped hazelnuts and oats.
Set aside.
Set aside.
03
FRUIT AND NUT MIX
45 g Dried pitted prunes
70 g Raisins
70 g Dried apricots
25 g Roasted hazelnuts
25 g Raw almonds
15 g Pecans
½ Vanilla bean
20 g Syrup (prepared beforehand)
35 g CARAMELIA 36% chocolate
1 g Pain d’épices spices
Mix all of the dry ingredients together along with the syrup (prepared beforehand) until you have made a smooth mix.
Melt the CARAMÉLIA 36% chocolate at 40°C and mix with the dough made in the previous step.
Mix and set aside.
Melt the CARAMÉLIA 36% chocolate at 40°C and mix with the dough made in the previous step.
Mix and set aside.
04
RAW APPLE DOME
Preparation time: 20 minutes
Rest time before use: 3 hours
110 g Organic Royal Gala Apple
12 g Lemon juice
20 g Syrup (prepared beforehand)
30 g Chopped roasted hazelnuts
Carefully wash the apple, deseed it and blend it with the lemon juice and the syrup (prepared beforehand) until you have made
a fruit puree. Mix the fruit purée you have made with the ground hazelnuts. Pour 20g of this mixture into 4.5cm silicone half-sphere moulds. Freeze for 3 hours.
a fruit puree. Mix the fruit purée you have made with the ground hazelnuts. Pour 20g of this mixture into 4.5cm silicone half-sphere moulds. Freeze for 3 hours.
05
CARAMELIA 36% WHIPPED GANACHE
Preparation time: 15 minutes
Rest time before use: 12 hours
65 g Whipping cream 35%
10 g Acacia honey
95 g CARAMELIA 36% chocolate
170 g Cold whipping cream 35%
Melt the CARAMÉLIA 36% chocolate. Heat the honey with 65g of single cream without allowing it to boil. Pour over the melted CARAMÉLIA 36% chocolate in three batches while stirring vigorously with a spatula. Mix using a hand blender to make a perfect emulsion. Gradually add the 170g chilledwhipping cream and blend using a hand blender. Seal with plastic film. Store in the refrigerator overnight.
Assembly and finishing
Étaler régulièrement 20 g de fond croustillant dans chaque cercle et réserver 30 minutes au réfrigérateur.
Puis, étaler dans chaque cercle 35 g de mélange fruits secs par cercle, directement sur le fond croustillant.
Décercler aussitôt à l’aide d’un couteau d’office. Réserver minimum 3 heures au congélateur.
Foisonner la ganache montée à l’aide d’un fouet jusqu’à l’obtention d’une texture chantilly souple. Puis, à
l’aide d’une poche munie d’une douille lisse n°16, dresser 35 g de ganache par tarte.
Démouler les dômes de pomme crue et les déposer dans la ganache. Réserver au réfrigérateur 3 heures
pour laisser décongeler la préparation jusqu’à la dégustation.
Conseil nutritionnel
Cette recette crudivore nécessite aucune cuisson. Elle est également sans déchet car les
pommes sont utilisées dans leur intégralité.