Apple tart with koji and hazelnut crumble and tonka bean cream



Begin by preparing the tonka cream, which needs to infuse overnight. Place the whipping cream, vanilla paste and grated tonka beans into a pan and heat to 80°C. Leave to cool then place in the fridge to infuse overnight. The next day, whisk in the icing sugar, whip until thick and place in a piping bag


To make the apple filling, begin by making a caramel. Place the beurre noisette in a pan with the sugar and heat until you have a golden caramel. Add in the cream and apple juice, then place back over the heat and reduce to a caramel consistency

  • 150g of dark brown sugar
  • 200g of double cream
  • 125g of apple juice


Meanwhile, peel, core and dice the apples into 15mm cubes. Stir them into the caramel and cook until just softened. Strain the remaining caramel into a clean pan (reserving the apple), then place it back over the heat and reduce to a thick, sticky sauce. Leave to cool, then mix the apples back into the caramel


To make the crumble sheets, preheat an oven to 160°C/gas mark 3. Toast the hazelnuts for 15–20 minutes until golden then leave to cool. Transfer to a blender and blitz to a coarse powder, then set aside. Turn the oven up to 170°C/gas mark 3 1/2


Whip the shio koji and butter together until evenly combined, then cream together with the sugar until thick and pale (you can do this in a stand mixer or by hand). Mix in the flours and blitzed hazelnuts until evenly combined, then roll between two sheets of baking paper to around 5mm thick. Transfer to a baking tray and bake for 8 minutes. Leave to cool before snapping into little pieces. Set aside

  • 35g of unsalted butter
  • 70g of shio koji
  • 100g of caster sugar
  • 100g of T45 flour, or 00 flour
  • 50g of hazelnut flour


To make the filo cases, turn up the oven to 180°C/gas mark 4. Depending on how many tart cases you have, you may need to work in batches at this stage, but they can be made in advance and stored in an airtight container. Lay out the sheets of filo on a board and cut out 30 circles the size of your tart cases (10cm). Layer 3 circles up onto each other with a little water between each layer – make sure that no air gets trapped between the sheets. Brush the outside of the pastry with butter


Place the pastry circles on top of an upside-down tartlet case, then top with another tartlet case. Bake for 8 minutes, check then bake for a further 4 minutes if needed. Store in an airtight container until needed


To make the apple carpaccio, slice the apples 2mm thick – use a mandoline if you have one. Divide the stock syrup between 2 bowls and place the slices of different types of apple into each one as you work to stop them discolouring


Line a tray with cling film then lay out the apple slices in diagonal lines, alternating each line with the different variety. Place the tray into the freezer – once frozen, use a 10cm round cutter to cut out 5 circles, then cut each of these circles in half. Store the carpaccio in the freezer; if you’re stacking them on top of one another, be sure to place a sheet of baking paper between each one


You may now assemble the tarts. Heat the apple filling in a saucepan and place the filo tart cases into the centre of each plate. Fill the tart case with the apple filling. On one side of the tart place the crumble and on the other the apple carpaccio. Place a rocher of the tonka cream beside it

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