Ingrediants
- 250 g of golden apples (2 apples)
- half a teaspoon of cinnamon
- 50 g of brown sugar
- 130 g 75% dark chocolate
- 60 g of egg yolks (about 3)
- 1 egg
For the apple and cinnamon compote
For the chocolate mousse (about 250 g)
- 135 g of granulated sugar
- 100 g of water
- 200 g of fresh cream
- 2 g of gelatin
- a stick of shortcrust pastry
- velvet effect spray food coloring
For the base
For decoration
A much loved combination of ingredients for a spectacular result. If you are looking for a dessert to remember, the Apple and cinnamon tart is for you.
A traditional crumbly pastry, a fragrant compote of apples and cinnamon and a soft mousse al dark chocolate they go to compose one apple and cinnamon pie classic in combinations, but original in presentation and preparation.
The recipe is demanding: it does not involve particularly complex techniques but requires some attention in the composition of the dessert: the chocolate mousse will have to rest in the freezer the time necessary to then be handled with care, and superimposed on the stuffed base. The result then reveals a delicious blend of textures.
For lovers of pairing apples and cinnamon, we also prepared the pretty Roses of puff pastry and apples with cinnamon, the delicious Waffles with apples and cinnamon and the inimitable Apple Apple rolls with cinnamon and pecans. Apples and chocolate, on the other hand, for the apple, macaroon and chocolate tart, more rustic but exquisite.
OTHER DELICIOUS RECIPES: Caramelized apple and orange tart, Ricotta and apple tart, Apple and cinnamon puff pastry
How to prepare: Apple and cinnamon tart
- Execution
- challenging
- Preparation time
- 40 min
- Cooking time
-
30 min
- Resting place
- freezer
- Rest time
-
3h
How to prepare: Apple and cinnamon tart
Start preparing the apple and cinnamon tart from the base: a traditional shortcrust pastry, ready in 30 minutes following our recipe. When it is ready, roll it out with a rolling pin to a thickness of about 3 mm and line a mold (measures 26×10). Pierce the bottom of the pasta with the tines of a fork, cover with dried chickpeas or ceramic weights and bake in the oven at 180 ° for about 20 minutes. Remove from the oven, set aside and let cool. Meanwhile, prepare the apple and cinnamon compote: peel the apples and cut them into cubes. Transfer them to a non-stick pan with sugar and cinnamon and cook over low heat for 10 minutes until thickened. Then let it cool.
Now dedicate yourself to the chocolate mousse: first melt the chocolate and let it cool. In the meantime, heat 20 g of fresh cream and add the previously softened gelatin. Then move on to the preparation of the pâte à bombe with eggs, egg yolks and sugar syrup: boil the sugar and water in a saucepan and bring the mixture to a temperature of 121 °, then pour the syrup over the yolks and eggs; whip everything with the planetary mixer until you get a frothy mixture.
Mix the cream and jelly mix with the melted chocolate. Then add the pâte à bombe to the mixture, always mixing from bottom to top. Pour the mousse into the silicone cover mold and level with the help of a spatula. Transfer to the freezer for 3 hours.
After this time, proceed with the assembly of the cake: distribute the cooled apple and cinnamon mixture in the pastry base. Remove the silicone mold from the freezer and very gently unmold the mousse. Place it on a wire rack and spray the brown spray paint over it. Then gently place the mousse on the pastry filled with compote. The apple and cinnamon tart is then ready to be served.
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