Intermediate
2h
NA
Makes 8 individual tartlets
An original recipe by L’École Gourmet Valrhona
Utensils:
- 7.5cm diameter circles
- 4.5cm-diameter half-sphere mold
Made with the products below :
1. Syrup
Ingredients :
- 50g Sugar
- 40g Water
Preparation time: 15 minutes
Store in the refrigerator until completely cooled.
Steps:
- Mix the sugar and water together.
- Gently heat while stirring until the sugar has completely dissolved.
2. Crispy base
Ingredients :
- 70g Oats
- 45g Chopped roasted hazelnuts
- 60g CARAMÉLIA 36% chocolate
Preparation time: 20 minutes
Rest time before use: 30 minutes
Steps:
- Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and mix with the chopped hazelnuts and oats.
- Set aside.
3. Fruit and nut mix
Ingredients :
- 45g Dried pitted prunes
- 70g Raisins
- 70g Dried apricots
- 25g Roasted hazelnuts
- 25g Raw almonds
- 15g Pecans
- ½ NOROHY vanilla bean
- 20g Syrup (prepared beforehand)
- 35g CARAMÉLIA 36% chocolate
- 1g Gingerbread spices
Preparation time: 30 minutes
Rest time before use: 3 hours
Steps:
- Mix all of the dry ingredients together along with the syrup (prepared beforehand) until you have made a smooth mix.
- Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and mix with the dough made in the previous step.
- Mix and set aside.
4. Raw apple dome
Ingredients :
- 110g Organic Royal Gala Apple
- 12g Lemon juice
- 20g Syrup (prepared beforehand)
- 30g Chopped roasted hazelnuts
Preparation time: 20 minutes
Rest time before use: 3 hours
Steps:
- Carefully wash the apple, deseed it and blend it with the lemon juice and the syrup (prepared beforehand) until you have made a fruit puree.
- Mix the fruit purée you have made with the ground hazelnuts.
- Pour 20g of this mixture into 4.5cm silicone half-sphere molds.
- Freeze for 3 hours.
5. Caramelia 36% whipped ganache
Ingredients :
- 65g Heavy cream 36%
- 10g Acacia honey
- 95g CARAMÉLIA 36% chocolate
- 170g Cold heavy cream 36%
Preparation time: 15 minutes
Rest time before use: 12 hours
Steps:
- Melt the CARAMÉLIA 36% chocolate.
- Heat the honey with 65g of single cream without allowing it to boil.
- Pour over the melted CARAMÉLIA 36% chocolate in three batches while stirring vigorously with a spatula.
- Mix using an immersion blender to make a perfect emulsion.
- Gradually add the 170g chilled heavy cream and blend using an immersion blender.
- Seal with cling film. Store in the refrigerator overnight.
Assembly of the raw apple and Caramélia chocolate tart
- Evenly spread 20g of crispy base in each ring and store in the refrigerator for 30 minutes.
- Then, spread 35g of the nut mix in each ring, onto the crispy base. Remove from the ring using a paring knife.
- Freeze for at least 3 hours.
- Meanwhile, whisk the whipped ganache until it has a soft, light and fluffy texture.
- Using a piping bag with a plain round 16mm-diameter nozzle, pipe 35g of ganache onto each tart.
- Turn out the raw apple domes and place them in the ganache.
- Store the apple and chocolate tarts in the refrigerator for 3 hours before serving.
What makes this tart a zero-waste recipe?
The recipe uses the whole apple, including the peel, and avoids baking, making it both eco-friendly and delicious.
Do I need to bake the Raw Apple and Chocolate Tart?
No, the tart is entirely no-bake. The apple dome is frozen, and the bases are refrigerated for texture.
Can I make this chocolate tart in advance?
Yes, the components can be prepared the day before. The apple domes and nutty base can be stored in the freezer, and the ganache should rest overnight before whipping.
What is Valrhona Caramélia chocolate?
Caramélia is a 36% milk chocolate from Valrhona with rich caramel notes, offering a smooth, indulgent flavor perfect for both pastry and snacking.
Can I replace Caramélia with another chocolate?
Is this recipe suitable for beginners?
Yes, while it has several steps, each is simple and requires basic pastry equipment like molds and a piping bag.
How should I store the finished tartlets?
Store in the refrigerator for up to 2 days. For longer storage, freeze the components (except for the ganache) separately and assemble before serving.
Is this recipe gluten-free?
The recipe includes oats, which may contain gluten unless certified gluten-free. Check your ingredients if gluten-free baking is required.
