Autumn leaves

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Unknown    Autumn leaves

« Now I realize that the trees blossom in Spring and bear fruit in Summer without seeking praise; and they drop their leaves in Autumn and become naked in Winter without fearing blame. »(Khalil Gibran)

Khalil Gibran (1883-1931) was a Lebanese artist, poet and writer. After studying French, Arabic and religious and moral teachings, he left Lebanon for Paris. Passionate about painting he studied at the School of Fine Arts, which enabled him to meet many artists such as Rodin, Debussy where Rostand. Two years later, he continued exercising his talents in the United States until his death. Khalil is the author of some remarkable works. He’s chiefly known for his book “the Prophet” which made Gibran to the third best-selling poet of all the time, behind Shakespeare and Laozi.

Preparation for 1 tart for 6-8 people

Normand tart preparation

  • 65g Whole egg
  • 200g Fluid cream
  • 100g Icing sugar
  • 35g Almond Powder
  • 150g Fresh apples

Chocolate cream

  • 250g Fluid cream
  • 50g Egg yolks (1-2 eggs)
  • 45g Sugar
  • 150g Dark Chocolate
  • 250g Mascarpone

Apple compote

  • 5 Apples
  • 80g Sugar
  • 20g Lemon juice

Chocolate Shortbread

  • 150g Butter
  •  2g Salt
  • 30g Almond powder
  • 100g Icing sugar
  • 240g Flour
  • 25g Cocoa powder
  • 80g Whole egg

Working Tools

  • Kitchen aid
  • Pastry bag and a spout
  • Rolling Pin

Start with the chocolate shortbread. Knead the butter in the bowl of your Kitchen aid until ointment. Add, step by step, all ingredients in the order as shown above. Mix for a few minutes until you obtain smooth and homogeneous dough. Store the dough in the refrigerator for at last one hour.

Continue with the chocolate cream. Put the cream in a saucepan and bring to a boil. Meanwhile mix the sugar with the egg yolks and add the boiled cream. Mix and heat again until 85°C (like an English cream). Then pour the cream over the chopped chocolate and stir. At the end add the mascarpone and mix. Store in the fridge for several hours.

Now prepare the apple compote. For this, peel the apples, cut them in slices and place them in a saucepan, add the sugar and the lemon juice a let cook over low heat for approximately one hour (don’t forget to stir regularly!) Do not throw the peels; they can be used as decoration for your tart… Spread them on a backing sheet; sprinkle the top with some icing sugar and bake for 5-8 minutes.

Finally, prepare the “Norman tart preparation”. For this mix all the ingredients together. When all the ingredients are ready to use, roll out the chocolate shortbread and put it in a form. If you have some leftovers of the dough, cut it into small cubes, they also can be used as decoration for the tart. Bake the tart and the cubes in the oven at 165°C for 12 or 15 minutes. Take the shortbread out of the oven and pour the Normand tart preparation over the chocolate shortbread in the form. Let bake for about 45 minutes at 170°C.

After baking let cool the apple pie. Spread the apple compote over the entire pie. Fill the chocolate cream in the pastry bag, fitted with the spout, and decorate the top of the tart. Decorate the tart with the apple chips and the chocolate shortbread cubes.

Have fun and enjoy your tart 😉

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