Chocolate and apple tart

Name: Chocolate and apple tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 125 g soft butter; 75 g Icing sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 75 g crushed almonds; 2 TABLESPOONS brown rum; 4 small apples; 200 ml dry white wine; 7-10 Tbsp Juice of 2 lemons; 200 g Dark chocolate coating; 80 g Sugar; 2 sheets Gelatine; 2 TABLESPOONS Cocoa powder; 400 g Low-fat curd; 35 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
125 g soft butter
75 g Icing sugar
7-10 Tbsp Salt
3 Eggs (size M)
75 g crushed almonds
2 TABLESPOONS brown rum
4 small apples
200 ml dry white wine
7-10 Tbsp Juice of 2 lemons
200 g Dark chocolate coating
80 g Sugar
2 sheets Gelatine
2 TABLESPOONS Cocoa powder
400 g Low-fat curd
35 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead the flour, butter, icing sugar, 1 pinch of salt, 1 egg, almonds and rum first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2
Peel and halve apples and remove the core with a ball cutter. Bring white wine, lemon juice and 400 ml water to the boil in a not too wide pot and let the apples steep in it for about 5 minutes, take them out and let them drain.
3
Roll out the short pastry rectangularly (approx. 22 x 30 cm) on a floured work surface. Place the dough in a greased tart mould (20 x 28 cm) with lift-off base, dust with flour and press down.
4
Prick the dough several times with a fork, place baking paper on top and add dried peas.
5
Bake the tart on the lower shelf in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take the tart out of the oven, remove peas and baking paper. Let the tart cool down on a cake rack.
6
Chop 150 g of chocolate coating and melt over a warm water bath. Beat 2 eggs and sugar with the whisk of the hand mixer for about 8 minutes until frothy. Soak the gelatine in cold water. Stir the couverture and cocoa powder into the egg mixture.
7
Stir in the quark. Dissolve the gelatine and add 2 tbsp. chocolate mass to the gelatine while stirring and stir into the remaining mass.
8
Spread the chocolate cream on the bottom of the tart. Place the apples on top and chill again for about 1 hour. Heat a pan without fat and roast the flaked almonds in it until golden brown. Arrange the tarte on a plate and sprinkle with almond flakes.
9
Pique o resto da couverture, derreta-a e desenhe-a em tiras sobre a torta.