I understand
Cookies
Dawn Foods uses cookies to ensure an optimal user experience and to analyze the use of the website.
Click here to read more.

SALTED CARAMEL & APPLE TARTLETS

Salted Caramel & Apple Tartlets

Ingredients

COMPOSITION
  • Chocolate Shortcrust Dough 400g
  • Chocolate Sponge Batter 400g
  • DAWN® Delifruit Extra Apple 10/10 500g
  • Salted Caramel Cream 800g
  • DAWN® Decorgel Plus Caramel
  • Chocolate Decorations x10 (e.g. Macarons)
CHOCOLATE SHORTCRUST DOUGH
  • DAWN® Shortcrust Pastry Mix 1000g
  • Butter 400g
  • Cocoa 50g
  • Egg 150g
CHOCOLATE SPONGE BATTER
  • DAWN® Chocolate Crème Cake Base 1000g
  • Egg 350g
  • Vegetable Oil 300g
  • Water 225g 
SALTED CARAMEL CREAM
  • DAWN® Salted Caramel Fond 200g
  • Water  200g
  • Unsweetened, Whipped Cream 1000g 

Directions

CHOCOLATE SHORTCRUST DOUGH

Mix all ingredients to form a chocolate shortcrust dough and allow to rest.

CHOCOLATE SPONGE BATTER

Mix all ingredients for 1 minute on slow speed and then 3 minutes on medium speed.

SALTED CARAMEL CREAM

Mix DAWN® Salted Caramel Fond and water together.

Fold in the whipped cream in 2 stages.

Fill silicone tartlet moulds 7cm Ø with salted caramel cream.

Chill for half an hour and freeze.

ASSEMBLY

Roll out the chocolate shortcrust dough to 3mm thickness and place in 10 x 10cm Ø tartlet rings.

Pipe DAWN® Delifruit Extra Apple 10/10 onto the bases.

Spoon the chocolate sponge batter on top.

Bake at 180°C for 20-25 minutes.

Cover the frozen salted caramel creams with DAWN® Decorgel Plus Caramel heated to 45°C. Place them centrally on top of the cooled tartlets and pipe bulbs of salted caramel cream around the outside.

Decorate with a chocolate decoration such as a macaron.

 

MAKES: 10 tarts 10cm Ø