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Cinnamon Poached Apple and Ganache Tart

by Kate Mate (follow)
Kate Mate
Dessert (1081)      Chocolate (537)      Afternoon Tea (359)      Coconut (175)      Morning Tea (105)      Apples (42)      Ganache (3)     
This tart is made with ganache. I took a gamble and made it with coconut thickened cream instead of dairy thickened cream and it works. There are many different ways to make ganache depending on what you want it for. To make this ganache to set your tart, all you need to remember is it must be equal quantities of cream and chocolate.

Piece of tart with ice cream
A nice big slice of tart with coconut ice cream

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Makes: 1 large tart

For the Pastry:
1 and a 1/2 cups of self raising flour
1 cup plain flour
1/2 cup of butter
1 egg
1/3 cup of water

For the Filling:
6 small Granny Smith apples
3 teaspoons of cinnamon
1 1/2 cups of water
1 teaspoon of vanilla
2/3 cup of coconut thickened cream
2/3 cup of dark chocolate buttons

Preheat the oven to 180 degrees celcius.
To make the pastry add sifted flours and butter to a bowl and rub between your fingers to combine into a fine crumb.
Make a hole in the centre of the mixture and add in the egg and water mix well to combine.
Form th pastry into a ball and wrap in cling wrap.
Place in the fridge for half an hour.
In the mean time. Add the other 1 and a 1/2 cups of water to a small saucepan with cinnamon and vanilla and bring to the boil.
Peel and cut apples into four. Two sides will be bigger so cut those in half or into thirds if they are quite large.
Add apples to the boiling water and cook for 8 minutes.
Test apples after 8 minutes they should be soft.
Turn off the heat and drain the liquid into a bowl.
You keep the liquid and reduce it down with some sugar to make a cinnamon syrup.
Place apples on a tray lined with baking paper to slightly dry out.
Pastry should now be ready to roll out.
Between two sheets of baking paper roll out the pastry to approximately 1 cm thick.
Using a 25 cm diameter pie dish with removable base place the dish over the pastry. Pastry needs to be bigger than the base.
Continue to roll out pastry until it is big enough to cover the base and sides of the pie dish.
Take off the top piece of baking paper. Place your hand under the other piece of paper and flip the pastry over the pie dish.
Remove the last sheet of paper as press pastry gently into the pie dish.
Poke about 6-8 holes into the base with a fork and re-cover with the baking paper again.

Pastry rolled out
My pastry, bit rough but still will taste good

Place some dry rice or pie weights on top of the paper so that the pastry doesn't rise.
Bake in the oven for 20 minutes.
Take pastry out of the oven and remove the rice or pie weights.
Take off the paper and place back into the oven for 5 minutes to brown slightly.
Remove from the oven and set aside to cool.
When base has cooled slightly, place pieces of Apple around the base until completely covered.

Pastry covered with apples
Cover the base of the tart like this

To make the ganache you need a saucepan that will fit your glass or metal bowl over the top.
Place boiling water about half way up the saucepan.
Place your bowl on top to make a double boiler.
Roughly chop chocolate. To make this ganache I chop the chocoate before measuring out the 2/3 cup. Place chocolate in the sauce pan with the coconut cream.
For best results use an oven mit to hold the bowl in place as it will move and it will become hot very quickly.
Mix chocolate and cream until completely melted.

Melted ganache
Ganache should look like this

Remove bowl from the heat and pour over the tart.
Using a spatula spread the chocolate evenly over the tart.
Cover and place tart in the fridge to set for atleast 2 hours or over night.

Melted ganache
Tart ready to go in the fridge

Serve with some dairy free coconut ice cream, or if you have some coconut thickened cream left, a scoop of that would be ideal too.

#Morning Tea
#Afternoon Tea
I like this Recipe - 3
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