Caramel apple tart made with
– crispy speculoos biscuits
– caramelised apples
– homemade caramel
– dollop of whipped cream
Equipment used
– Pavoni Slake mould
– Silikomart quenelle mould
– Silikomart flower stencil mould
– Baking paper
– Rolling pin
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Ingredients
Caramel apples
2 Golden Delicious apples40g caster sugar50g butter100g caster sugar50g single cream1 sheet of gelatine (2g)
Whipped cream
Crunchy speculoos40g white chocolate55g speculoos paste30g crêpes dentelles
For the homemade caramel40g caster sugar50g heated single cream13g semi-salted butter
The recipe
Caramel apples2 Golden Delicious apples40g caster sugar50g butter100g caster sugar50g single cream1 sheet of gelatine (2g)
Place the gelatine sheet in a large bowl of cold water.
In a saucepan, sauté the diced apples with the butter and sugar. In another saucepan, make a caramel with the 100g caster sugar. Add the hot cream, then remove from the heat and add the gelatine.
Mix the caramel with the diced apples.
Place in the Pavoni Slake mould and then in the freezer.
Vanilla whipped cream
Make whipped cream with very cold liquid cream with a minimum fat content of 30%, a little caster sugar and vanilla powder. Fill the Silikomart quenelle mould and place in the freezer for at least 3 hours.
Crunchy speculoos
40g white chocolate55g speculoos paste30g crêpes dentelles
Mix the white chocolate, melted in the microwave, with the speculoos paste.
Add the crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using the cookie cutter provided with your Pavoni Slake mould. Keep in the freezer until ready to assemble.
For homemade caramel40g caster sugar50g heated single cream13g semi-salted butter
Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely.
Presentation
Spread the caramel onto your serving plate using a spatula and the Silikomart stencil. Carefully remove the stencil.
Place the speculoos crisp on a plate. Remove the apple cubes from the mould and place them on top of the crisp.
Remove the whipped cream quenelle from the mould and place it on the plate.
Chill until ready to serve.
