TART SHELL

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and icing sugar until there are no lumps of butter remaining.
2. Add the egg and mix to combine.
3. Lastly, add the flour and salt. Continue to mix until the ingredients just come together as a dough.
4. Press the dough into an even, flat square and wrap in plastic wrap before placing into the refrigerator for a minimum of 30 minutes.
5. Heat the oven to 165°C, fan forced.
6. On a lightly floured workbench, roll the dough out to 4mm in thickness.
7. Use a round cutter, 250mm in diameter, to cut a disc of dough.
8. Line a tart ring, 190mm in diameter, with the dough and place onto a lined baking tray.
9. Chill the tart shell in the refrigerator for 30 minutes before using a sharp knife to trim the excess dough off the top.
10. Line the dough with heat-proof plastic wrap, or scrunched baking paper, and fill with uncooked rice.
11. Bake in the pre-heated oven for 20 minutes before removing the lining and baking for a further 7 minutes.
12. Allow to cool completely at room temperature.

VANILLA CAKE

1. Heat the oven to 165°C, fan forced.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, caster sugar and vanilla until light and fluffy.
3. Gently whisk the egg with a fork to break it up, then slowly add it to the butter mixture while mixing.
4. Sieve the flour, baking powder, bicarbonate soda and cinnamon.
5. Add the sieved ingredients and salt to the mixer, followed by the yoghurt and cream, then mix until combined, careful not to overmix.
6. Transfer the batter into a piping bag and pipe it into the base of the prepared tart shell, filling it halfway.
7. Bake in the pre-heated oven for 20-25 minutes, until a skewer is inserted and comes out clean.
8. Allow to cool completely at room temperature.

NOTE:   This recipe makes more batter than required for the tart. The excess mixture can be used to make apple muffins. Dice 1 granny smith apple and toss with 1 tablespoon of flour prior to mixing it through the batter, then transfer into a muffin tin and bake.

CARAMEL

1. Place the cream and salt into a saucepan and bring to the boil. Remove from the heat and set aside.
2. In a separate saucepan, add the sugar a third at a time and heat until completely dissolved and caramelised to a golden colour.
3. Remove from the heat and carefully add the hot cream while whisking.
4. Add the butter, a cube at a time, and whisk to incorporate.
5. Pour the caramel over the chocolate and stir with a spatula until the chocolate has melted and incorporated.
6. Cover with plastic wrap touching the surface and allow to cool completely at room temperature.

SAUTEED APPLE

1. Peel the apple and cut it into 8 pieces, removing the core.
2. Add the sugar, a little at a time, to a medium saucepan over medium-low heat until dissolved and caramelised to a golden colour.
3. Add the butter and stir to incorporate.
4. Add the apple pieces and cook them in the caramel until just tender, gently agitating every so often to ensure it doesn’t catch on the bottom.
5. Remove from the heat and allow the apple pieces to cool completely in the caramel at room temperature.
6. Transfer the apple pieces onto a wire cooling rack and allow the excess caramel to drip off.
7. Discard the caramel and set the apple pieces aside, ready for assembly.

CANDIED WALNUTS

1. Heat the oven to 165°C, fan forced.
2. Place the water and sugar into a small saucepan and bring to the boil.
3. Reduce the heat to bring the syrup to a simmer and add the walnuts. Simmer for a few minutes.
4. Strain the syrup from the walnuts and scatter them over a lined baking tray.
5. Place into the pre-heated oven for 8-10 minutes until the walnuts are golden in colour.
6. Set aside to cool completely at room temperature.

ASSEMBLY

1. Place the tart onto a serving plate.
2. Arrange the sauteed apple pieces on top of the cake layer.
3. Transfer the prepared caramel into a piping bag and cut a small tip off the end. Pipe the caramel around the apple pieces, over the surface of the cake, until it reaches the top of the tart shell.
4. Garnish with candied walnuts.

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