Chocolate and apple tartlets

Name: Chocolate and apple tartlets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à 50 g; à 14 x 14 cm) deep-frozen puff pastry; 4 small apples (e.g. Elstar); 500 ml dry white wine; 700 ml apple juice; 100 g Sugar; 1/2 jar (0.05 g) Saffron; 100 g Dark chocolate coating; 1 1/2 sheets Gelatine; 200 g Whipped cream; 2 TABLESPOONS Pistachio kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Dried peas; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à 50 g; à 14 x 14 cm) deep-frozen puff pastry
4 small apples (e.g. Elstar)
500 ml dry white wine
700 ml apple juice
100 g Sugar
1/2 jar (0.05 g) Saffron
100 g Dark chocolate coating
1 1/2 sheets Gelatine
200 g Whipped cream
2 TABLESPOONS Pistachio kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Dried peas
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature. Grease 4 Tartelette moulds with lift-off base (approx. 12 cm Ø) and dust with flour. Pour the dough into the greased Tartelette cups, press down the edges and prick several times with a fork.
2
Cut off excess dough at the edge with a knife.
3
Cut baking paper to the size of the baking tins. Cover the puff pastry with baking parchment, add dried peas. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 12 minutes until blind.
4
Take out, remove dry peas. Let the Tartelettes cool in the moulds.
5
Peel apples, leaving the stalk standing. Hollow out the apple from the flower with a ball cutter. Boil up white wine, apple juice, sugar and saffron. Add apples and simmer for about 15 minutes.
6
Remove the apples from the stock with a skimmer and let them cool down.
7
Melt the couverture over a warm water bath. Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff. Fold cream by the spoonful into the melted couverture.
8
Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream and refrigerate.
9
Cut the apples several times crosswise from the hollowed side. Cut off a small slice at an angle and fan out the apples. Spread the cream into the tartelettes and place the apples on top. Chill for about 1 hour.
10
Roast the pistachios in a pan without fat. Take them out, let them cool down and chop them roughly. Sprinkle Tartelettes with pistachios and dust with icing sugar if necessary.