Tart Shell – Sweet shortcrust pastry
200g Plain Flour
25g Caster sugar
15g Egg Yolk
- Rub butter and flour together until it resembles a breadcrumb texture
- Add water, salt, sugar and egg yolk and mix into a dough
- Knead lightly twice, checking for a smooth dough, all butter incorporated.
- Rest for a minimum of 2 hours, or overnight, before rolling.
- Roll the dough thin, and cut discs with 10cm cutter
- Grease tart rings with butter and line the rings with the cut out dough.
- Prick with folk or blind bake
- Bake for 15 mins at 170c
12 Braeburn apples
- Remove skin from the apples and slice into thin layers
- Arrange apples flat on a baking tray
- Place sugar and water in a bowl and heat until water boils
- Caramelise the sugar to a nice dark brown colour
- Once at the desired dark brown colour, pour over apples
- Bake apples at 160c, until nice and soft. Around 20mins should do.
Milk Chocolate Mousse
185g Cream (Whipping Cream 35% fat)
73g Egg Yolk
73g Caster sugar
- Mix sugar and egg yolk until pale yellow. Do not beat
- Bring cream and milk to the boil and pour over eggs and sugar slowly, while constantly whisking to avoid scrambling the eggs.
- Pour mixture back into pan and cook until 82-84c, then remove from heat immediately.
- Strain mixture
Milk Chocolate Mousse
300g Crème Anglaise
450g Whipping Cream
500g Milk Chocolate
35g Water (cold)
- Hydrate the gelatine with cold water
- Melt milk chocolate and make emulsion with crème anglaise. While hot, add gelatine
- Lightly whip the cream and fold into milk chocolate emulsion when temperature is around 45c. Add small amounts at a time
- Pipe mouse into semi dome mould and place in freezer. When frozen solid it is ready for use.
200g Caster sugar
- Soak gelatine in cold water until hydrated
- Bring water and sugar to the boil and dissolve the sugar
- Cool to 65c and add gelatine and dissolve
- Cool to 20c. Once at this temperature, it is ready for use
300g double cream (50% fat)
- Whip the cream until thick consistency for piping is achieved. This is best achieved using an electronic mixer, such as a Kitchen Aid.
- Cut 8cm discs of the caramelised apples and place them into the tart shells. Pack nice and tight
- Use some whipped cream to fill in gaps and level off tart
- Demould the milk chocolate mouse and glaze with clear glaze, then place on the centre of the tart
- Pipe whipped cream in desired design around edges of tart.
- Decorate the top of the mouse with gold leaf.