March 31, 2015

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Apple Hazelnut and Chocolate Tart ›



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Apple, Hazelnut and Chocolate Tart

This simple yet delicious tart is ideal for cosy week-ends at home.Our new recipe and pictures are by talented food blogger thelittleloaf

You may want something homemade, delicious and easy to make for Christmas, if so read on...

With its crisp, flaky pastry, sweet apple slices and soft, nutty middle, this tart is a real crowd pleaser. Apple and hazelnut is a flavour combination made in heaven and the melting pockets of chocolate take everything to the next level.

We’ve used shop-bought puff pastry (look out for the ‘all butter’ brands) to make this a quick and simple dessert. Serve warm with scoops of vanilla ice cream or cold pouring cream.

 

Ingredients:
Serves 8 – 10   
375g block all butter puff pastry
35g unsalted butter, softened
45g caster sugar
1 heaped tablespoon WhyNut hazelnut paste
pinch salt
2 medium eating apples
juice of half a lemon
1 small egg yolk
splash milk
30g dark chocolate, finely chopped
20g blanched hazelnuts, coarsely chopped
1 tbsp demerara sugar
 

Method:

  • Line a large baking sheet with baking parchment. Preheat the oven to 200 degrees C/180 degrees C fan.
  • Lightly flour the work surface and roll your pastry out to a rectangle approximately 30 x 45cm. Transfer the pastry to your prepared baking sheet and use a sharp knife to mark a border all the way round the rectangle, about 1cm from the edge. Place the tray in your freezer while you prepare the rest of the ingredients.
  • In a stand mixer or using an electric whisk, cream together the butter and sugar. Add the hazelnut paste and salt and continue whisking until well combined.
  • Quarter and core the apples and finely slice: there’s no need to remove the skin. Place the apple slices in a bowl and toss with the lemon juice. In a separate small bowl, stir together the egg yolk and milk.
  • Remove your pastry from the freezer and spread with the hazelnut mixture. Scatter over the chocolate then lay the apple slices, slightly overlapping, in three lines down the middle, keeping them inside your marked border. Brush the border with the egg wash.


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