Granics Tartlets (Hazelnut and Green Apple)

Ingredients

• 770 g Granny Smith Apples (about 4 apples, peeled and cut into large dice)
• 55 g Water
• 1/2 orange Organic orange zest (zest only)
• 1.5 bean Vanilla bean (split and scraped)
• 55 g White sugar
• 8 g Pectin (to help gel the compote)
• a few drops Apple green food coloring (water‑soluble) (optional, for a light tint)
• 110 g Unsalted butter (well chilled, cut into pieces)
• 1 pinch Salt
• 55 g Raw hazelnuts (with skin, toast then peel)
• 55 g Powdered sugar
• 2 Egg yolk (about 50 g)
• 155 g T45 flour
• 4 g Baking powder
• 20 g Invert sugar (or acacia honey)
• 35 g White sugar
• 20 g Almond powder
• 35 g Heavy cream
• 35 g All‑purpose flour
• 2 g Baking powder (biscuit)
• 20 g Hazelnut paste (or praline)
• 20 g Unsalted butter (for biscuit)
• 80 g Heavy cream (smooth)
• 8 g Invert sugar (smooth)
• 20 g Glucose
• 80 g Hazelnut paste (smooth)
• 200 g Chocolate glaze (type couverture, to melt)
• a few drops Apple green food coloring (for glaze)
• 150 g 70 % couverture dark chocolate
• a few grams Edible gold powder (for decoration)

Instructions

1. Apple compote

   Peel the apples, cut into large dice. In a saucepan, place the apple dice, 55 g water, orange zest, split and scraped vanilla bean. Cook over low heat, covered, for 15 min, stirring regularly.

   Time: PT20M

   Temperature: feu doux

2. Adding sugar and pectin

   Mix white sugar and pectin in a small bowl. Once the apples are soft, pour this mixture into the compote in a stream and incorporate well. Cook an additional 5 minutes until the mixture thickens slightly.

   Time: PT5M

   Temperature: feu doux

3. Coloring and placing in molds

   Add a few drops of apple green food coloring, mix to obtain a light tint. Distribute the compote into 7 cm silicone molds, filling to the brim. Smooth the surface with an offset spatula.

   Time: PT5M

4. Freezing the compote domes

   Place the molds in the freezer for at least 4 hours, until the domes are completely solid.

   Time: PT5M

5. Toasting the hazelnuts

   Preheat the oven to 140 °C. Spread the hazelnuts on a tray, toast for 10 minutes. Let cool, rub between hands to remove the skin, then blend finely into a powder.

   Time: PT17M

   Temperature: 140°C

6. Hazelnut shortcrust pastry

   In the mixer bowl, add the cold butter pieces, powdered sugar, salt and hazelnut powder. Mix on low speed until a sandy texture forms. Add the egg yolks all at once, mix quickly. Incorporate the sifted flour with the baking powder, mixing just enough to form a homogeneous dough.

   Time: PT10M

7. Rest and shaping the dough

   Wrap the dough in plastic film, refrigerate for 2 hours. Roll out on a floured surface to 2 mm thickness, cut six strips of 25 cm x 2 cm and six circles of 8 cm. Form the tartlet bases by wrapping the strips around the circles, place the circles at the bottom, smooth the edges.

   Time: PT5M

8. Freezing the bases

   Place the tartlet bases on a sheet, freeze for 15 minutes before baking.

   Time: PT5M

9. Baking the bases

   Preheat the oven to 170 °C. Bake the bases for 30 minutes. Remove the circles after baking, let cool to room temperature.

   Time: PT30M

   Temperature: 170°C

10. Moist hazelnut biscuit

    Melt the butter in a saucepan. In a bowl, mix invert sugar, white sugar, almond powder, heavy cream, flour, baking powder and hazelnut paste. Incorporate the melted butter gradually, mix until a homogeneous batter forms.

    Time: PT7M

11. Baking the biscuit

    Pour the batter into a greased 22 cm round pan. Bake at 170 °C for 20 minutes, until the surface is golden and the centre is moist.

    Time: PT20M

    Temperature: 170°C

12. Cutting the biscuit

    Let the biscuit cool to room temperature, demould, then use a 6 cm cutter to cut discs. Set aside.

    Time: PT5M

13. Hazelnut cream

    Bring heavy cream with invert sugar and glucose to a boil in a saucepan. Pour this hot mixture over the hazelnut paste while whisking vigorously with an electric mixer until a smooth, glossy and slightly aerated texture is achieved.

    Time: PT10M

14. Chocolate glaze

    Melt the chocolate glaze over medium heat, add a few drops of apple green food coloring to obtain a pastel shade. Let gently boil for 30‑45 seconds, then remove from heat.

    Time: PT5M

    Temperature: feu moyen

15. Assembling the tartlets

    On each baked base, place a spoonful of hazelnut cream, then press a moist biscuit disc lightly into it. Remove the compote domes from the freezer, place them on the biscuit, then generously glaze with colored chocolate. Smooth the glaze with a spatula.

    Time: PT10M

16. Tempering dark chocolate

    Melt the dark chocolate to 45 °C, cool to 31 °C, then reheat to 34 °C. Pour onto a baking sheet, cover with a second sheet and roll to 1‑2 mm thickness. Let crystallize for 1‑2 hours at room temperature.

    Time: PT10M

    Temperature: 45°C

17. Cutting and decorating the chocolate

    Remove the first sheet, cut squares of 10 cm side. Draw a line of gold powder on the diagonal of each square. Using a pre‑heated 6 cm cutter, cut chocolate discs (2.5 cm and 1.5 cm).

    Time: PT15M

18. Finishing the tartlets

    Gently place a decorated chocolate square on each dome, tilting slightly. Place three chocolate discs (one large, two small) on top like jewels. Refrigerate for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g