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Ingredients

CHOCOLATE DISCS
75 g good quality gold chocolate (caramel) 30%

 

APPLES
425 g Granny Smith apples (8 medium apples)
15 g unsalted butter, melted
½ tsp ground cinnamon
45 g brown sugar

 

BRETON SHORTBREAD
128 g plain flour
12 g baking powder
pinch of ground cinnamon
95 g unsalted butter, softened
95 g caster sugar
¼ tsp salt
2 egg yolks
plain flour, for dusting

 

FINISHING
chewy caramel toffees, chopped to 10mm cubes

Method

CHOCOLATE DISCS

  1. Cut 9 discs out of baking paper, 80mm in diameter.
  2. Place the chocolate into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
  3. Spread the chocolate onto the discs of baking paper and allow them to set at room temperature.
  4. Once set, peel the baking paper off the chocolate discs. Set aside until required.

 

APPLES

  1. Peel and core the apples before dicing them into cubes approximately 15mm in size.
  2. Place the apples, melted butter, cinnamon and sugar into a bowl and mix to coat.
  3. Transfer the apple mixture to a heated frying pan and cook for approximately 2 minutes.
  4. Place the apples into a sieve to strain.
  5. Set the apples aside at room temperature until they have completely cooled. Alternatively, store the apples in the refrigerator overnight until required.

 

BRETON SHORTBREAD

  1. Sieve the flour, baking powder and cinnamon into a bowl and set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, place the softened butter, sugar and salt. Mix until completely smooth.
  3. Gradually add the egg yolks while continuing to mix.
  4. Add in the sifted ingredients and mix on low until the dough comes together.
  5. Press the dough into an even, flat square and wrap it in plastic wrap. Place in the refrigerator for an hour.
  6. Heat the oven to 170˚C, fan forced.
  7. Lightly dust the workbench with flour and roll the dough out until it is approximately 5mm in thickness. Place any remaining dough in the freezer for 20 minutes and reroll.
  8. Lightly grease 9 egg rings, 75mm in diameter, with vegetable oil spray. Use the rings to cut discs of pastry. Transfer the rings, with the discs of pastry inside, onto a baking tray lined with baking paper.
  9. Bake in the pre-heated oven for 10 minutes. The pastry will rise and then sink in the centre towards the end of baking.
  10. Keep the oven on but remove the tray from the oven.
  11. Once the rings are cool enough to touch, remove the rings from the pastry.

 

FINISHING

  1. Arrange the cooled apple on top of the pastry discs, ensuring that the apple pieces are compact and reasonably flat on top.
  2. Place approximately 8 cubes of the chewy caramel on top of the apple and return to the pre-heated oven for 3 minutes.
  3. Turn the oven off and remove the tray. Immediately place a prepared chocolate disc on top of each tart.

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