YIELDS: 1 tart | PREPARATION: 240 minutes | COOKING: 180 minutes | SKILL LEVEL: Intermediate Recipe by Kirsten Tibballs
Classically comforting flavours of apple, caramel and walnuts come together in this exquisite tart, demonstrated by Kirsten at the Sydney Good Food & Wine Show 2023.
A crisp shortbread pastry tart shell filled with layers of vanilla cake, sauteed apples, delectable caramel and crunchy candied walnuts.
TART SHELL
120 g
unsalted butter
65 g
pure icing sugar, sieved
50 g
whole egg
290 g
plain flour
generous pinch
salt
plain flour, for dusting
VANILLA CAKE
90 g
unsalted butter, room temperature
50 g
brown sugar
40 g
caster sugar
1 tsp
Heilala Vanilla Bean Paste
50 g
whole egg
110 g
plain flour
1 tsp
baking powder
generous pinch
bicarbonate soda
¼ tsp
ground cinnamon
pinch
sea salt
30 g
Greek yoghurt
15 g
double cream
CARAMEL
75 g
fresh cream 35% fat
¼ tsp
salt
175 g
caster sugar
125 g
unsalted butter, cubed
50 g
Callebaut 823 Milk Couverture 33.6%
SAUTEED APPLE
1
Granny Smith apple
200 g
caster sugar
20 g
unsalted butter
CANDIED WALNUTS
60 g
water
80 g
caster sugar
40 g
walnuts