Apple, blackberry and chocolate tart

by Chiara

October is the best month to look out for the unique varieties of fall staples like apples, for example. With so many varieties, this fruit goes beautifully with lot of ingredients, and personally, I really love the combination with blackberries. And chocolate. And caramel.
This flavor combination might sound a bit out of the ordinary, especially when it comes to pairing chocolate and apple. But this trio is a bomb full of taste!

As it seems that blackberries and chocolate are the main ingredients here in this tart, apples come out strongly, thanks to the caramelized apples layer which is so rich and amazing and for the tender apple cubes that are nested and baked in a fudge chocolate financier and which they give a beautiful fresh contrast to chocolate

The recipe is for a Ø 19 cm x H 4 cm tart and it is gluten-free. These are the main components:

  • Gluten-free almond and chocolate shortcrust pastry
  • Gluten-free Manjari 64% dark chocolate and apple financier
  • Caramelized apples with vanilla
  • Blackberry and white chocolate mousse
  • Caranoa 55% caramelized dark chocolate crémeux

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Apple, blackberry and chocolate tart

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free Almond and chocolate shortcrust pastry
100 g butter, cold and cubed
164 g brown rice flour (or white rice flour or the gluten-free flour of choice)
56 g rice starch (or cornstarch)
27 g white almonds flour
18 g cocoa powder 22-24%
60 g vanilla icing sugar
3 g Maldon salt (or sea salt)
3,75 g (¾ tsp) grounded Mahleb (optional)
40 g eggs
7 g unsweetened almond milk (or cow's milk 3,5% fat content)

Gluten-free Manjari 64% dark chocolate and apple financier
100 g Manjari 64% dark chocolate (or the good quality 64% dark chocolate of choice)
100 g apples puree
32 g sweet almonds oil (or the seeds oil of choice)
32 g icing sugar
26 g cornstarch
2 g gluten-free baking powder 
40 g white almonds flour
1 g Maldon salt (or sea salt)
80 g egg whites, to room temperature
1 small Golden apple, cut into 1x1 cm cubes

Caramelized apples with vanilla
61 g caster sugar
18 g soft butter, to room temperature
24 g acacia honey
1 vanilla bean
a pinch (⅛ tsp) Maldon salt
27 g heavy cream 35% fat content, warm 
278 g Golden apples, cut into 1x1 cm cubes
4 g gelatin sheets, Gold strength (200 Bloom)
20 g cold water to soak the gelatin sheets

Blackberry and white chocolate mousse
1,3 g gelatin sheets, Gold strength (200 Bloom)
7 g cold water to soak the gelatin sheets
100 g Waina 35% white chocolate (or the good quality white chocolate of choice)
80 g blackberry puree
166 g heavy cream 35% fat content, cold
5 g (1 tsp) Red Beet (natural food coloring)
10 g (2 tsp) Purple Sweet Potato (natural food coloring)

Crème anglaise (for the Caranoa 55% dark chocolate crémeux, recipe below)
80 g cow's milk 3,5% fat content
80 g heavy cream 35% fat content
33 g egg yolks
16 g cane sugar (or caster sugar)

Caranoa 55% dark chocolate crémeux
192 g crème anglaise (recipe above)
80 g Caranoa 55% dark chocolate (or the good quality 55% dark chocolate of choice)

Assembly and decoration
fresh blackberries
edible flowers

Instructions

Gluten-free almond and chocolate shortcrust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment combine butter, rice flour, rice starch, almonds flour, cocoa powder, icing sugar, salt and Mahleb and work until the mix resembles fine breadcrumbs.
  2. Add eggs and almond milk (previously mixed together) and beat on low speed until the dough comes together.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Chill in the fridge overnight.
  4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat. Grease generously with butter a stainless-steel cake ring of Ø 19cm x H 4 cm and place it onto the prepared baking tray. Cut out a strip of 5 cm high from a Silpat mat. Insert this strip into the ring to fully cover the edges of the ring. The strip will exceed about 1 cm in height the cake ring, that's okay. 
  5. Roll the chilled shortcrust pastry on a lightly floured surface to approximately 2-3 mm in thickness, adding flour when needed so it doesn't stick.
  6. Cut out the rolled pastry with the cake ring to obtain the base. Place the pastry base onto the prepared baking tray. Cut out a pastry strip and line the side of the ring, ensuring that the pastry strip stick well to the silicone strip. Join the two ends of the pastry strip and, if needed, trim some of the excess pastry that is overhanging the side of the ring, using a knife. Place the ring over the pastry base, so that the pastry base is perfectly inside the ring and ensuring that the edges of the pastry base stick well to the pastry sides. 
  7. Freeze the tart for at least 1h. In this case, it is not necessary to prick the pastry base with a fork before baking.
  8. Line the frozen and unbaked tart shell with heatproof plastic wrap and fill it firmly to the top with uncooked rice (any type of legume or cereal also works well). Bring the sides of the wrap together at the top like a parcel, so it is easier to remove.
  9. Place the tart in the oven, reduce the temperature at 150°C and pre-baked for about 20 minutes. Remove the pre-baked tart from the oven, remove the rice and leave the tart at room temperature (do not remove the cake ring). The tart will finish to bake with the financier. 

Gluten-free Manjari 64% dark chocolate and apple financier

  1. Mel the dark chocolate in the microwave to 50°C. Heat the apple puree in the microwave, too, without bringing it to boil. Add the apple puree to the melted chocolate in tree times, stirring with a rubber spatula. Once a smooth ganache is formed, add in the oil and stir once again. Set aside at room temperature.
  2. In a bowl sift together icing sugar, starch and baking powder. Add in almonds flour and salt and mix with a fine whisk. Add the dry ingredients to the lukewarm ganache and stir well with a rubber spatula until everything is combined and smooth.  
  3. Whip the egg whites to stiff peaks. Add ⅓ of whipped egg whites to the batter and stir vigorously with a rubber spatula in oder to lighten up the batter. No worries to deflate the air of the egg whites at this stage. Add the leftover egg whites in 2 times, folding gently with a scooping-and-folding motion at this time. The batter shall be smooth and slightly fluffy.
  4. Fold through the apple cubes. Fill the pre-baked tart with 200 g of financier and bake at 160°C in ventilation oven for approximatively 15-20 minutes. Remove from the oven and remove the cake ring while the tart is lukewarm.

Caramelized apples with vanilla

  1. Make a dry caramel: place a saucepan over low-medium heat, add a little of caster sugar and wait until it is fully dissolved and a light caramel colour is achieved. No stirring at this point. Add the leftover sugar in 2 intervals and stir with a rubber spatula at each addition to combine together the caramelized sugar with the unmelted sugar. The addition of new sugar lowers the temperature of caramel without burning it.
  2. Once the caramel is completely smooth and amber (165-170°C), turn down the heat at medium-low and deglaze by adding in the soft butter, all at once. Stir with a rubber spatula and, once it is completely melted, add in honey and vanilla seeds. Stir, then add in the salt. Slowly, add in the warm cream (previously heated in the microwave until simmering) and stir well.
  3. Add in the apple cubes and stir with the spatula, so that they are completely coated with caramel. 
  4. Cook the apples on medium-high heat for about 15 minutes, or until translucent and soft, but still hold their shape. Check the cooking every 5 minutes, stirring with the spatula. 
  5. While apples are cooking, soak the gelatin sheets in the cold water.
  6. Once apples are perfectly cooked, remove the saucepan from the heat and add in the soaked gelatin sheets. Stir until it is dissolved. 
  7. Strain the apples into a bowl and transfer the juice into a jug. 
  8. Using a spoon, arrange the caramelized apple cubes over the baked and cooled financier, into an even layer. Make sure not to leave white spaces between an apple cube and other. Cover the apples with a small amount of the reserved apple juice. Place the tart in the fridge for about 1-2 hours, or until the apples are chilled and thickened. 

Blackberry and white chocolate mousse 

  1. Soak the gelatin sheets in cold water.
  2. Heat the blackberry puree in the microwave, without bringing to boil. Add in the soaked gelatin sheets and stir until it is dissolved.
  3. Melt the white chocolate in the microwave to 45°C. Add the warm puree to the melted chocolate in 3 times, while stirring with the spatula at each addition of liquid, in order to obtain a smooth and homogeneous ganache. Allow the ganache to cool down to 40°C.
  4. Semi-whip the cold heavy cream with the natural food colorings, or until it forms soft peaks. Check the temperature of the blackberry ganache: when it is 40°C add the semi-whipped cream to the ganache in 2 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny ganache.
  5. Pour the mousse over the caramelized apples. Smooth it out and place the tart back in the fridge for 2h, or until the mousse is thickened.

Crème anglaise (for the Caranoa 55% dark chocolate crémeux, recipe below)

  1. Place egg yolks and cane sugar in a bowl and whisk everything together using a fine whisk. In a saucepan brings to simmer the milk with the heavy cream. Add the hot liquids to the yolks in 3 times while whisking constantly with a fine whisk. Place everything back into the saucepan and reheat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
    A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.  
  2. Filter the crème anglaise and weigh 192 g. Make the crémeux (recipe below).

Caranoa 55% dark chocolate crémeux

  1. Melt the dark chocolate in the microwave to 50°C.
  2. Once you have weighted 192 g of crème anglaise, add it to the melted chocolate in 3 times, while stirring with a rubber spatula at each addition of liquid, in order to obtain a smooth and homogeneous crémeux. 
  3. Transfer the crémeux into a mixing glass and blend with the immersion blender (preferably using this one) to stabilize the emulsion and to make a smoother and shinier crémeux. Make sure not to add too much air while blending. 
  4. Fill the Tourbillon 100 Ø 14 cm Silikomart silicone mould with the crémeux, previously placed onto a tray. The crémeux will suffice to fill both the cavities of the mould. Gently tap the tray once you have filled the mould to pop any possible bubbles. Smooth the crémeux out, using a palette knife, and freezer for minimum 2 hours in a domestic freezer (preferably overnight for better freezing) or for about 1h in a blast freezer. 
  5. Once the crémeux is perfectly frozen, unmould it and place on top of the chilled blackberry mousse. Allow to defrost in the fridge for approximatively 2 hours.

Assembly and decoration

Garnish with fresh blackberries and edible flowers.

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