Fall Into You

April 26, 2010

It was foggy here, in Wellington for Anzac day…

To me, Fall is all about cooler days but warm colours, leaves and less flowers, and an additional layer of clothing !

This tart is a personal interpretation of this season.

From my imagination to reality, I needed to experiment…

And I had fun making chocolate leaves using mint, shaping fudge pearls and cutting out flower-shape in apple chips, just to decorate these tartelettes. As for the tart filling, I made a frangipane with cocoa and hazelnut.

While the fog was still lingering around in the afternoon, Paprika prepared a tea and we nibbled on these tartelettes.

And Fall couldn’t be sweeter…

Fall Chocolate Tart Shortcrust Pastry

250g flour 80ml water 125g butter at room temperature and diced 1 pinch of salt

Frangipane Filling

110g hazelnut meal 120g brown sugar 4 eggs 20g cocoa powder (unsweetened) 2 tbsp fresh cream 1 tsp rum 1 pinch of salt

In a large bowl mix together flour and salt // Add butter to flour and mix with your finger tips to get a fine sandy texture // Add water and mix quickly with your hand to form a dough // Wrap the dough in cling wrap and let it rest for one hour in the fridge //Preheat oven to 180°C // In a bowl mix together hazelnut meal, salt and cocoa powder // In an other bowl whip egg and sugar until frothy // Add gradually hazelnut meal into egg batter and stir well to combine and get a smooth batter // Add fresh cream and rum and mix well // Then, roll down the tart dough on a dusted flour surface // Cut dough to fit your tart pan and prick the bottom of the dough with a fork // Pour equally the batter in each tart shell // Bake for 25-30 minutes // Remove from the oven, turn out of tins and let cool on a wire rack. Toppings Walnuts and toasted silvered almonds

Apple chips 1 apple Slice horizontally and place slices on a tray lined with baking paper. Grill for a couple of minutes, until dry. Then let them cool and cut out with fancy shape cookie cutter in each slice.

Chocolate leaves 10 mint leaves, washed and dried. 40g dark chocolate, melted over a water bath Using a brush, evenly coat the back of each leaf with chocolate (1-2 mm thick) Let them dry and then peel carefully the mint leaf from chocolate.

Fudge pearls 60g caster sugar 20g honey 25cl milk 30g butter chopped In a sauce pan over medium heat, mix sugar, honey and milk. Bring it to a gentle boil and stir from time to time. Add butter gradually and keep on stirring. Let the mixture to thicken and colour. Then pour in silicon pans and let it cool and firm up. Turn out of pan and dice it. Then roll softly between your palms each cube of fudge to shape it like a pearl.

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C’était un jour brumeux ici, à Wellington, pour la journée commémorative de l’Anzac.

L’automne selon moi, équivaut à des jours plus frais mais des couleurs chaudes, des feuilles et moins de fleurs et une couche supplémentaire de vêtement !

Ces tartes sont justement une interprétation personnelle de cette saison.

Entre mon imagination et la réalité, il y a eu quelques expérimentations…

Et ça m’a amusé de modeler ces feuilles en chocolat avec de la menthe, de former des perles de caramel et de découper des chips de pommes en forme de fleur, juste pour le plaisir de décorer ces tartelettes. La garniture des tartelettes est une frangipane au cacao et aux noisettes.

Alors que le brouillard s’attardait toujours dans l’après-midi, Paprika a préparé un thé et nous avons grignoté ces tartelettes. Et l’automne ne pouvait être plus doux…

Tarte Chocolat d’Automne

Pâte brisée

250g farine 80ml eau 125g beurre doux coupé en morceaux et à température ambiante 1 pincée de sel

Frangipane aux noisettes

110g poudre de noisettes 120g sucre roux 4 oeufs 20g cacao en poudre 2 c.à.s de crème fraîche 1 c.à.c de rhum 1 pincée de sel

Dans une jatte mélanger ensemble la farine et le sel // Ajouter les cubes de beurre et mélanger du bout des doigtsjusq’à obtenir une texture sableuse // Ajouter l’eau et mélanger rapidement avec les mains pour former une pâte // Filmer la pâte et la laisser reposer au réfrigérateur pendant une heure //Préchauffer le four à 180°C // Dans un bol mélanger la poudre de noisette, le sel et le cacao // Dans un second bol battre les oeufs et le sucre roux jusqu’à ce que le mélange soit mousseux // Ajouter graduellement la poudre de noisette et continuer de battre pour obtenir un mélange lisse // Ajouter la crème fraîche et le rhum et bien mélanger // Ensuite, étaler la pâte à tarte sur une surface de travail légèrement fariné // Découper la pâte selon la dimension de votre moule et piquer le fond de la tarte avec une fourchette // Verser ou répartir la frangipane dans le ou les moules // Cuire au four pendant 25-30 minutes // Retirer du four, démouler et laisser refroidir sur une grille.

Décoration Noix et amandes effilées grillées.

Chips de pommes 1 pomme Découper des tranches dans le sens horizontal et placer les tranches sur une plaque recouverte de papier sulfurisé. Griller pendant quelques minutes jusqu’à ce que les tranches soient sèches. Laisser refroidir puis découper à l’emporte pièce dans chaque tranche.

Feuilles en chocolat 10 feuilles de menthe, lavées et séchées 40g chocolat noir, fondu au bain-marie En utilisant un pinceau, recouvrir le dos de chaque feuille de menthe d’une pellicule de chocolat (1-2 mm d’épaisseur) Laisser sécher puis séparer délicatement les feuilles de menthe du chocolat.

Perles de caramel 60g sucre en poudre 20g miel 25cl lait 30g beurre coupé en morceaux Dans une casserole sur feu moyen, mélanger le sucre le miel et le lait. Amener à frémissement et mélanger de temps en temps. Ajouter le beurre graduellement et mélanger. Laisser le mélange s’épaissir et brunir. Verser dans des moules en silicone et laisser refroidir. Démouler et découper en cubes. Rouler chaque cube entre les paumes pour façonner sous forme de perle.</em>

Comments

Love these tarts!! And love your styling too :) mycookinghut

Wow, stunningly beautiful! Those tartlets are so pretty and must be exquisite! Cheers, Rosa Rosa

C’est super beau, wouahou! Je suis sous le charme ^_^ bisous plume_d_argent

It’s hard to believe that these are edible. They’re so gorgeous! Kaitlin

*my aren’t we creative! that filling looks to die for. love your photos and description. cheers, *heather** heather

These are not tarts…ARTS! Aniko

Wow!! Vanille these are absolutely stunning! I could, in fact I think I will(!) stare at them all day long! xxx Bron

Wow those tarts look FANTASTIC!!! Cherine

Wooow, these are just stunning! Love the idea of chocolate hazelnut frangipane too, will be trying it asap! Does the cocoa go in with the hazelnut meal? Zo Zhou

These are altogether too pretty and although we fall is not a season here I have bookmarked these to try. They are gorgeous! Wizzythestick

this is beautiful, i would like to try but i am sure i will not come close to your esthetics- beautiful! nadia

Oh my! These tarts are gorgeous, gorgeous!! I had to tweet about them @btlover2. Just found your site and am now a huge fan! Sherry

[…] This post was mentioned on Twitter by Sherry Leitman, Food News Journal. Food News Journal said: It's autumn down under, and looking at this Chocolate Tart makes us want to go there. Fall beauty from At Down Under: http://ow.ly/1DsBU […] Tweets that mention Fall Into You « At Down Under – Topsy.com

Wow this is stunning and not only is the decoration amazing but the flavours sound amazing too. Divine. Katie

Just found your lovely blog via TasteSpotting. Gorgeous tarts; all your photos are beautiful. So happy to have found you! Dawn (KitchenTravels)

MyCookingHut, Rosa, Plume d’Argent, Kaitlin, Heather Aniko, thank you so much Girls for your kind words and support ! Bron, you make me laugh ;) Zo Zhou, yes the cocoa goes in with the hazelnut meal. Cherine, thank you ! Nadia, hope you will enjoy making it and eating it too ! Sherry, thank you for your sweet words and your tweet. Katie, thank you ! Dawn, thank you and welcome ! Vanille

Your decoration is more than amazing! I’ve stared at those apple chips flowers at least 5 minutes. It’s like a fairy tail! Silvia

Stunning tartlets! So creative. Marisa

OMG, these tarts are absolutely gorgeous, and they really do capture the essence of the season. Sue Couscous & Consciousness

Wow, these are beautiful! I love the apple chip flowers and the chocolate mint leaves. Sabrina

So incredible beautiful, could not stop looking at them. Beryl

These are absolutely stunning! I love the flavors that you used. Fuji Mama

Oh wow, these look so cute. Definitely chocolate art on a plate. Any dinner guests would be sure to be impressed, well done. Debs

Absolutely gorgeous, the decoration is amazing and I bet they taste great too! Emma @ Poires au Chocolat

I love everything about this recipe! The flavors, the styling, the colors… So beautiful. Patricia Scarpin

Those photos are positively magical. Fabulous work and great looking tart. They really are little dessert still lifes! deana

This is so gorgeous! I can only imagine the oohs and aahs that must accompany serving this dessert. When I saw “Fall” in my RSS reader, I thought “Huh? It’s Spring!” But of course it’s not where you are. :) I will have to find a way to remember this recipe until my own Fall rolls around. Thanks for sharing! Valerie

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They are exquisite as far too beautiful to eat! Nanette

These are a masterpiece! So impressive but still warm and inviting you to take a bite. I’m completely taken by the apple chips and chocolate leaves. Definitely hope to try this sometime. Xiaolu @ 6 Bittersweets

Amazing. They actually look way too pretty to eat! Y

Vanille - How perfect: they are stunning - autumn turned into beautiful pastry. Sylvie in Rappahannock

Oh, these are transcendent. They make my mind soar and my heart sing! Gorgeous, gorgeous, gorgeous. Jaime

Merci pour la traduction, les recettes américaines sont si bonne mais très difficile à traduire!! Amina

WOW, looks amazing :) Love your blog master chef

These are the most beautiful things I have seen on the internet in a very very long time. They look mouthwatering and the staging is perfect. Absolutely, perfectly, beautiful. Thank you so much for sharing. jrachelle

[…] Adoring these candle holders (image source unknown); these leaf escort cards via Once Wed, photo by Ali Harper, calligraphy by Meagan Tidwell; these gold spoons (image source unknown); these pears via Minimally Invasive; these mini soups via Country Living; this bouquet via Once Wed, photo by Kate Murphy, flowers by Nicolette Camille; these shoes via Once Wed, photo by Kate Murphy; this tart via At Down Under. […] Inspire. Palette #120: Golden Autumn | Anastasia Marie

Fantastic stuff. Food photography is so difficult. You are obviously really creative. Ben Davidson

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What size tart tins should be used? Sarah

how thick do you cut your apple slices to make the flowers? Molly Stingley

Hi Sarah, about 10-12 cm diametre Vanille