![]() Roll them up tightly until they take the size and shape of a rose. Brush them with some lime or lemon juice. Then shingle the rest of the slices in a line from left to right. Place one apple slice on one end of the plastic, cut-side facing you, domed side facing away. Place a piece of plastic wrap down on your work surface. Slice each piece super-thinly on a mandolin, so that each slice has a border of peel on it. Set aside.Ĭut the flesh off the core of an apple in 4 pieces. Let cool completely.įor the floral decoration: Fill the tart crusts with caramel walnut cream. Prick the dough all over with a fork and bake until the edges look golden brown, 12 to 15 minutes. Divide the dough into 6 even pieces, then use your fingers to press each piece into a 4-inch tart pan. ![]() (Do not overmix.) Wrap it in plastic and refrigerate for 1 hour. Add the water and mix just until it comes together. Cover the cream with plastic wrap pressed directly against its surface and refrigerate until firm, about 2 hours.įor the crust: Place the flour, butter, sugar and salt in a bowl and combine it with the tips of your finger until it resembles sand. Pour out into a shallow 3-quart baking dish and stir in the walnuts. With the food processor running, stream the warm milk into the white chocolate, then stream in the heavy cream. Squeeze the gelatin to remove excess water and stir it into the warm milk.Īdd the white chocolate to a food processor. Soak the gelatin sheets in cold water in a small bowl for 5 minutes. Take the pan off the heat and stir the chocolate together, pressing down and scraping against the pan until the chocolate is smooth and liquid again.īring the milk to a boil in a small saucepan. (The chocolate that is in contact with the bottom of the pan will caramelize and gain color.) ![]() Let cook undisturbed until golden brown, 5 to 10 minutes. For the caramel walnut cream: Place the white chocolate in a nonstick pan and melt it over low heat, stirring with a rubber spatula until completely melted. ![]()
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