Chocolate ganache Tart with Apple chips
Ingredients
For the tart
- 250g all purpose flour
- 80g unsalted butter diced
- 80g granulated sugar
- 2 medium size eggs
- 1 pinch salt
For the filling
- 300g coconut milk
- 250g dark chocolate 70% cacao
- 10 dried rose buds for herbal tea
For the apple chips
- 2 Val Venosta Golden Apples
Instructions
For the tart crust
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Pour flour and butter in a medium size bowl. Break the butter into the flour by rubbing the ingredients between your fingers, util you get a sandy mixture. Stir in salt and sugar.
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Incorporate the eggs and quickly knead into an even dough.
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Place the dough in a container and refrigerate for at least one hour.
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Line a 24-cm-diameter tart pan with parchment paper.
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After the resting time, roll the dough into a 5-mm-thick disk and place it in the lined pan. Cut the excess dough from the borders and gently poke the bottom of the tart with a fork. Place the tart in the refrigerator while the oven is preheating.
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Preheat the oven at 180°C and bake the tart crust for 30 minutes or until evenly golden. Let it cool down completely before filling with the chocolate ganache.
For the apple chips
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Preheat the oven at 100°C. Line 2 large baking trays with parchment papers.
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Cut the apples into 1-to-2-cm-thick slices and place them in the line trays. The apple slices can be slightly overlaid, as they will shrink while baking.
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Bake for about 1 1/2 hour, turning each apple chip upside down every 15-20 minutes. The chips should be dry crisp and golden once they are done.
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Let the apple chips cool down before storing them into an airtight container.
For the dark chocolate ganache
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Finely chop the dark chocolate and set it aside.
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Pour the coconut milk in a small saucepan, add the rose buds and warm it up over low heat. Turn down the heat before the milk starts simmering. Let the rose buds infuse for 2-3 minutes before removing them.
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Add the chopped chocolate in the saucepan with the milk and stir with a spatula until well combined. Pour the ganache in the tart crust and refrigerate for at least a couple of hours or until the ganache is firm.
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Decorate the tart with the apple chips right before serving.