125 min.
Crostata with chocolate ganache
and Golden Delicious apples
Chocolate tart with apple chips
Our crostata with chocolate ganache and apples is an irresistible dessert thanks to the intense taste of dark chocolate and Golden Delicious apples.
60 min.
Ingredients
for the short pastry
250 g flour 00
80 g butter
80 g sugar
2 medium-sized eggs
1 pinch of salt
for the chocolate ganache
300 g coconut milk
250 g dark chocolate 70%
10 dried rosebuds (for tea)
for the apple chips
2 Golden Delicious apples
250 g flour 00
80 g butter
80 g sugar
2 medium-sized eggs
1 pinch of salt
for the chocolate ganache
300 g coconut milk
250 g dark chocolate 70%
10 dried rosebuds (for tea)
for the apple chips
2 Golden Delicious apples
Preparation
You can also prepare the short pastry and the apple chips the day before to simplify the preparation.
For the short pastry
Put flour and butter cut into small pieces in a medium-sized bowl and rub by hand to get coarse crumbs. Add sugar and salt and mix. Add eggs and quickly knead to a smooth and homogenous dough loaf. Cover and let rest in the fridge for at least an hour. Cover a cake-pan with a diameter of 24 cm with baking paper. Roll out the short pastry to a 5 mm thick circle and line the cake-pan. Prick the base with a fork and let rest in the fridge until the oven is preheated to 180° (top/bottom heat). Bake for 30 minutes or until golden yellow. Let completely cool.
Put flour and butter cut into small pieces in a medium-sized bowl and rub by hand to get coarse crumbs. Add sugar and salt and mix. Add eggs and quickly knead to a smooth and homogenous dough loaf. Cover and let rest in the fridge for at least an hour. Cover a cake-pan with a diameter of 24 cm with baking paper. Roll out the short pastry to a 5 mm thick circle and line the cake-pan. Prick the base with a fork and let rest in the fridge until the oven is preheated to 180° (top/bottom heat). Bake for 30 minutes or until golden yellow. Let completely cool.
For the apple chips
Preheat the oven to 100°C (top/bottom heat). Cut the Golden apples into slices of 1-2 mm and arrange them on baking trays covered with baking paper. Bake in the oven for about 1.5 hours and turn them every 15 to 20 minutes (they should be dry to the touch). Let cool and store in an airtight container until use.
Preheat the oven to 100°C (top/bottom heat). Cut the Golden apples into slices of 1-2 mm and arrange them on baking trays covered with baking paper. Bake in the oven for about 1.5 hours and turn them every 15 to 20 minutes (they should be dry to the touch). Let cool and store in an airtight container until use.
For the chocolate ganache and roses
Roughly chop dark chocolate. Pour coconut milk in a little saucepan, add dried rosebuds and heat at low heat until almost boiling. Turn the heat off, add half of the chocolate and mix. Then add the remaining chocolate and mix to get a smooth and shiny mixture. Pour the ganache on the short pastry and let cool in the fridge for at least an hour. Then decorate with apple chips and serve. Put in the fridge to preserve the ganache.
Roughly chop dark chocolate. Pour coconut milk in a little saucepan, add dried rosebuds and heat at low heat until almost boiling. Turn the heat off, add half of the chocolate and mix. Then add the remaining chocolate and mix to get a smooth and shiny mixture. Pour the ganache on the short pastry and let cool in the fridge for at least an hour. Then decorate with apple chips and serve. Put in the fridge to preserve the ganache.
Recipe from Ambra & Tea Scarsella
ANAGRAMMA
Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.
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