Raw Apple and Caramélia Chocolate Tart

Published on September 23, 2025

Level :

Intermediate

Prep Time :

Cook Time :

Servings :

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:

1.76 oz / 50 g Sugar
1.410 oz / 40 g 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.

Raw Apple and Caramélia Chocolate Tart Recipe

2. Crispy base

Ingredients:

2.46 oz / 70 g Oats
1.587 oz / 45 g Chopped roasted hazelnuts
2.11 oz / 60 g 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:

1.587 oz / 45 g Dried pitted prunes
2.469 oz / 70 g Raisins
2.469 oz / 70 g Dried apricots
0.88 oz / 25 g Roasted hazelnuts
0.88 oz / 25 g Raw almonds
0.529 oz / 15 g Pecans
½ NOROHY vanilla bean
0.70 oz / 20 g Syrup (prepared beforehand)
1.234 oz / 35 g CARAMÉLIA 36% chocolate
0.035 oz / 1 g 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:

3.88 oz / 110 g Organic Royal Gala apple
0.423 oz / 12 g Lemon juice
0.705 oz / 20 g Syrup (prepared beforehand)
1.05 oz / 30 g Chopped roasted hazelnuts

Preparation time: 20 minutes

Rest time before use: 3 hours

Steps:

Carefully wash the apple, remove the seeds and blend it with the lemon juice and the syrup (prepared beforehand) until you obtain a smooth fruit purée.
Mix the fruit purée with the chopped roasted hazelnuts.
Pour 0.705 oz / 20 g of this mixture into 4.5 cm silicone half-sphere molds.
Freeze for 3 hours.

5. Caramelia 36% whipped ganache

Ingredients:

2.29 oz / 65 g Heavy cream 36%
0.35 oz / 10 g Acacia honey
3.351 oz / 95 g CARAMÉLIA 36% chocolate
5.996 oz / 170 g Cold heavy cream 36%

Preparation time: 15 minutes

Rest time before use: 12 hours

Steps:

Melt the CARAMÉLIA 36% chocolate.
Heat the honey with 2.29 oz / 65 g of heavy 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 create a perfect emulsion.
Gradually add the 5.996 oz / 170 g chilled heavy cream and blend using an immersion blender.
Cover with cling film and store in the refrigerator overnight.

Assembly of the raw apple and Caramélia chocolate tart

Evenly spread 0.705 oz / 20 g of crispy base in each ring and store in the refrigerator for 30 minutes.
Then, spread 1.234 oz / 35 g 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 fitted with a plain round 16 mm diameter nozzle, pipe 1.23 oz / 35 g 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?

For best results, use Caramélia 36%. However, you may substitute with other milk chocolates like Azelia or Jivara, though the caramelized flavor adds value to the original recipe.

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.