Apple curd tart with crème fraîche whipped ganache
Ingredients
- FOR THE SABLE' PASTRY AND CINNAMON CHABLON
- 220 grams plain flour
- 120 grams cold unsalted butter, cubed
- 80 grams icing sugar
- 50 grams egg (1 large)
- 40 grams corn flour
- 1 gram salt
- 1/4 teaspoon vanilla extract
- 1 lemon, zested
- 50 grams white chocolate
- 5 grams cinnamon powder (2 heaped teaspoons)
- FOR THE APPLE CURD AND WHIPPED GANACHE
- 150 grams egg (3 large eggs)
- 150 grams golden caster sugar
- 100 grams unsalted butter
- 500 grams apples, peeled, cored and roughly chopped (net weight)
- 50 milliliters lemon juice
- 1 lemon, zested
- 250 milliliters apple juice
- 5 grams powder gelatine
- 25 grams water
- 0.5 grams salt
Instructions
Apple curd tart with crème fraîche whipped ganache serves 14 original recipe by Food52.
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