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.

Ingredients
Method

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

ÂĽ tsp

ground cinnamon

pinch

sea salt

30 g

Greek yoghurt

15 g

double cream

CARAMEL

75 g

fresh cream 35% fat

ÂĽ 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

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