Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base
This Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base reflects my way of baking. Everything from scratch, beautiful natural flavours, local ingredients, inseason & a play of textures. Right from that first bite of the tart, you'll feel the magic!
Ingredients
Buckwheat nut tart shell
- 1/2 cup 60g buckwheat flour/kuttu ka aata
- 1/2 cup 85g walnuts {or almonds}
- 1/4 cup 30g coconut sugar {or brown}
- 2 tbsp 20g cornflour
- Pinch sea salt
- 1/2 cup 50g chilled butter cubed
Apple & walnut filling
- 2-3 green apples cored, peeled, diced
- 1 tsp cinnamon powder
- 1 tbsp coconut sugar {or brown}
- 1/3 cup walnuts chopped
Cinnamon cream
- 150 g cream cheese
- 100 g mascarpone
- 1/3 cup icing sugar
- 1 tbsp cinnamon powder
Instructions
Apple & walnut filling
- Place all ingredients in a heatproof bowl and microwave on high for 2-3 minutes, until the apple is just cooked soft but still holds a bite.
- Cool completely. You can make this a day or two ahead. Strain for an excess liquid {Add this to a smoothie, else reduce and pour back over to mix. Any extra moisture will make the base soggy.}
Cinnamon cream
- Place all ingredients in a large bowl and beat on high speed until smooth and firm peaks.
- Chill until required. Transfer to piping bag fitted with a star nozzle if you wish to pipe it over.
- 1 jar salted caramel sauce, room temperature. (Recipe link 1/2 quantity - https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/)
Buckwheat nut tart shell
- Place buckwheat flour, walnuts, sugar, cornflour & salt in jar of processor. Process briefly until you get a fine meal like mix. Add the chilled butter and process briefly to get a breadcrumb like mix. The crumb should come together when pressed together between the thumb and fingertips.
- Turn into 7" loose bottomed tart tin and place in freezer for 10 minutes, while you preheat the oven.
- Preheat the oven to 180C. bake the tart shell for 15 minutes, then cool completely and chill. At this point I usually loosen the shell from the base slightly and then put it back in.
Assemble
- Pour over the salted caramel and spread uniformly
- Spoon over chilled apple & walnut filling, then top with the cinnamon cream.
- You can spread it over evenly or pipe if desired.
- Chill for a couple of hours before slicing. Note: This not a crisp tart shell. It's a soft to bite shell which holds its form quite well.