Callebaut Gold Caramel Apple Frangipane Tarts
Easy
Makes: 6 Individual Tarts (10cm)
  • High profit
  • Quick & easy (production)
  • No food waste
  • Comfort Foods
Spiced Salted Caramel and Apples together with Callebaut Gold makes for a winning combination in this delicous Dessert
Spiced Salted Caramel and Apples together with Callebaut Gold makes for a winning combination in this delicous Dessert
Shelf life:
3 weeks
Conservation:
Refrigerate 13-15°C
Containing: 7 Components

Sweet Paste

Ingredients: Sweet Paste

  • 325 g
    butter
  • 175 g
    icing sugar
  • 100 g
    Egg
  • 500 g
    cake flour
  • 1 g
    fine salt
  • 1 pod(s)
    vanilla

Preparation: Sweet Paste

  • Combine all ingredients in one to a smooth paste 
  • Allow to chill 
  • Roll out and line tart case and blind bake at 160°C for 15 minutes

Caramel Apple Cubes

Ingredients: Caramel Apple Cubes

  • 6 piece(s)
    Granny Smith green apple cubes
  • 150 g
    sugar

Preparation: Caramel Apple Cubes

  • Make Dry Caramel- melt sugar alone until caramel stage
  • Add dry Caramel and cook apples for 1 min
  • Strain & Cool

Spiced Crumble

Ingredients: Spiced Crumble

  • 100 g
    cake flour
  • 100 g
    ground almonds
  • 100 g
    butter
  • 100 g
    brown sugar
  • 2 g
    ground cinnamon
  • 2 g
    Ground Ginger

Preparation: Spiced Crumble

  • Mix all together until crumb consistency forms

Callebaut Gold Mousse

Ingredients: Callebaut Gold Mousse

  • 400 g
    CHK-R30GOLD
  • 90 g
    fresh milk
  • 90 g
    cream
  • 10 leaf/leaves
    Gelatin
  • 560 g
    cream

Preparation: Callebaut Gold Mousse

  • Bring to the boil milk & cream (90g) then off the heat add the bloomed gelatine
  • Add the chocolate to the sauce pan & mix to form a smooth mass 
  • Remove from the sauce pan into a mixing bowl & allow to cool slightly 
  • Then add the whipped cream (560g), ensure the cream is just under soft peaks & not stiff 
  • Allow to set in rings or mould of choice 

Callebaut Gold Ganache

Ingredients: Callebaut Gold Ganache

  • 400 g
    CHK-R30GOLD
  • 170 g
    cream
  • 30 g
    glucose syrup

Preparation: Callebaut Gold Ganache

  • Heat Cream & Glucose
  • Pour over Chocolate and emulsify
  • Set and portion

Caramel Schmeer

Ingredients: Caramel Schmeer

  • 625 g
    sugar
  • 340 g
    cream
  • 170 g
    butter

Preparation: Caramel Schmeer

  • Form a dry caramel with the sugar
  • Warm the cream adding to the caramel 
  • Lastly add the soft butter

Assembly

  • Line sweet paste in tart case
  • Pipe Caramel Schmeer in base and place apple cubes
  • Pipe Fragipane paste ontop and cover with Crumble
  • Bake @ 160°C for 20min
  • Cool, Decorate with Gold Mousse, Ganache & Caramel Apple cubes

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