Tempting apple-cream tart

Name: Tempting apple-cream tart
Cook time: 2 h
Total time: 4 h
Yield: 12
Ingredients: 90 g Dark chocolate; 100 g soft butter; 75 g cold butter; 100 g Sugar; 5-6 Tbsp Sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 1 Egg yolk (Gr. M); 1 TABLESPOON Whipped cream; 600 g Whipped cream; 275 g Flour; 1/2 pck. Baking Powder; 1 TABLESPOON Cocoa; 7-10 Tbsp Fat and flour; 2 TABLESPOONS Icing sugar; 1 kg Apples (e.g. Idared); 2 TABLESPOONS Lemon juice; 200 ml Cider (French cider) or apple juice; 1 pck. Vanilla custard powder; 80 g Blackberry Jelly; 1 pck. cream stiffener; Two pck. Vanilla sugar

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

It smells here, it crunches here, and your mouth is watering. Only a cream cake with a chocolate base and a good shot of cider can be this delicious

COOK TIME
120 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

90 g Dark chocolate
100 g soft butter
75 g cold butter
100 g Sugar
5-6 Tbsp Sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
1 Egg yolk (Gr. M)
1 TABLESPOON Whipped cream
600 g Whipped cream
275 g Flour
1/2 pck. Baking Powder
1 TABLESPOON Cocoa
7-10 Tbsp Fat and flour
2 TABLESPOONS Icing sugar
1 kg Apples (e.g. Idared)
2 TABLESPOONS Lemon juice
200 ml Cider (French cider) or apple juice
1 pck. Vanilla custard powder
80 g Blackberry Jelly
1 pck. cream stiffener
Two pck. Vanilla sugar

Directions

1
For the chocolate base, divide 60 g chocolate into pieces and melt in a hot water bath. Leave to cool a little. Cream 100 g soft butter, 100 g sugar and 1 pinch of salt with the whisk of the mixer. Stir in 3 eggs one by one. Stir in liquid chocolate and 1 tbsp. cream. Mix 125 g flour, baking powder and cocoa and also stir in briefly.
2
Spread the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 25 minutes. Let them cool down. Clean the springform pan and grease again.
3
For the shortcrust 150 g flour, icing sugar, 75 g cold butter in pieces, 1 egg yolk and 1 tbsp cold water, first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Roll out the dough to a round shape (approx. 26 cm), place in the form and prick several times with a fork. Chill for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 15 minutes. Let them cool down.
4
For the compote, peel, quarter, core and finely dice apples. Bring to the boil with lemon juice, half of the cider and 5-6 tbsp. sugar and simmer for about 3 minutes. Stir pudding powder and the rest of the cider until smooth. Stir into the apples and simmer for about 1 minute.
5
Spread the short pastry base with jelly and place a cake ring around it. Cut the chocolate base in half horizontally. Place the bottom half on the jelly and spread with compote. Chill for about 1 hour.
6
Whip 300 g cream, cream stiffener and 1 packet of vanilla sugar until stiff. Spread on the compote. Place the upper chocolate base on top. Chill for about 30 minutes.
7
Whip 300 g cream and 1 packet of vanilla sugar until stiff. Spread the cake with it. Grate 30 g chocolate and sprinkle it on the cake. Decorate the edge of the cake with apple slices if desired.