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EMBRACE WINTER WITH THIS LUSCIOUS APPLE AND CHOCOLATE CRUMBLE TART


apple and dark chocolate crumble tart

Indulge in the comforting embrace of winter with this luscious apple and dark chocolate crumble tart, where the sweet tartness of apples melds with the rich, velvety notes of decadent dark chocolate. Enjoy!


Apple and Dark Chocolate Crumble Tart


Serves: 8

Skill level: Easy

Prep/cook time: 40mins prep | 45mins cook


Ingredients:


TART CRUST

• 180g unsalted butter, softened

• 2 cups plain flour

• 1/2 cup icing sugar

• 1/4 tsp salt


APPLE FILLING

• 5-6 Granny Smith apples

• 1 tbsp lemon juice

• 1/3 cup caster sugar

• 2 tbsp cornflour

•1 teaspoon ground cinnamon•1/4 teaspoon ground cardamom


DARK CHOCOLATE CRUMBLE

• 80g unsalted butter

• 1 cup self-raising flour

• 1/4 cup brown sugar

• 1/3 cup almonds, roughly chopped

• 100g dark chocolate, roughly chopped


Method:


Preheat oven to 180°C


TART CRUST

  1. Place all tart crust ingredients into a food processor and pulse it until it comes together into a smooth ball.

  2. Transfer the ball to a 24cm Wiltshire Rose Gold Quiche and Tart Pan and press the mixture evenly across the base and up the side of the tart case. Set aside in the refrigerator while you prepare the filling and topping.

APPLE FILLING

  1. Peel and core the apples. Cut the apples into quarters and thinly slice each quarter into 6 thin slices and half those in the middle. Place all apples into a large bowl and add the lemon juice, sugar, cornflour, cinnamon and cardamom and mix well.


DARK CHOCOLATE CRUMBLE


1. To make the crumble, place the butter, lour and sugar in a bowl and rub the mixture between your fingertips until the mixture clumps together in medium to large crumbs.

Add almonds and dark chocolate to the mixture and stir to combine.•Remove the tart crust from the fridge and top with the apple mixture, then cover the apples with the crumble mixture and bake for 45-50 minutes until the crust and crumble are golden.


Set aside to cool for 10 minutes then serve warm with ice cream.


Recipe by Amanda Dettrick for Wiltshire

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