John Myers
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Apple and Nut Tart with Eggnog
The perfect apple and nut tart with eggnog recipe with a picture and simple step-by-step instructions.
Dough:
- 75 g Ground hazelnuts
- 5 Eggs
- 150 g Sugar
- 3 Pck. Vanilla sugar
- 150 g Flour
- 50 g Food starch
- 3 Teaspoon. Baking powder
Apple mass:
- 1150 g Apple Elstar + 2 whole
- 300 ml Apple juice
- 120 ml Lemon juice
- 75 g Sugar
- 1 Pck. Vanilla pudding powder, for 1/2 l milk
Cream:
- 4 Bl. Gelatin white
- 550 g Whipped cream
- 150 ml Advocaat
- 2 Pck. Vanilla sugar
Completion:
- 50 g Hazelnut brittle
- 200 g Whipped cream
- 1 Tablespoon Butter
- 75 g Apple jelly
- Roast the ground nuts in a pan without fat, remove and let cool. Line a 26-inch springform pan with baking paper.
- Separate the eggs – beat the egg whites with a pinch of salt until stiff and stir in 150 g of sugar and 1 sachet of vanilla sugar. Gradually stir in the egg yolks. Mix the flour with cornstarch and baking powder and fold into the whipped cream with the roasted nuts.
- Fill the springform pan and bake in a preheated oven (175 ° or fan oven approx. 150 °) for approx. 25 – 30 minutes. Take out, loosen the edge with a knife and let cool in the tin.
- Peel, quarter, core and dice 4,150 g apples. Bring to the boil with apple juice, 20 ml. Lemon juice and 75 g sugar, cover and simmer for approx. 10 minutes (the apples should not be mushy). The pudding powder with 6 tablespoons. Mix the water and add to the apples – let simmer for about 1 minute and then let the apple mixture cool down completely.
- Cut the cake base twice horizontally and place a cake ring around the bottom base. Soak gelatine in cold water, whip 550 g cream until stiff and add 2 sachets of vanilla sugar. Squeeze out the gelatin, dissolve over low heat, add 2 tablespoons. Mix the cream and fold into the cream with the eggnog.
- Now distribute half of the cream on the first base, put half of the apple mixture on top and cover with the second base and press lightly. Spread the rest of the cream on top and the rest of the apple mixture as well. Close with the cake lid and also press lightly and hey presto ….. in the refrigerator for at least 4 hours or overnight.
- Wash the 2 apples, remove the core with an apple cutter and cut into thin rings. Heat 100 ml lemon juice with butter and 30 g sugar in a pan and fry the apple rings in portions until they are soft. Drain on paper towels and allow to cool.
- Whip 8,200 g cream until stiff, remove the cake ring from the cake and then spread the cream around and on the cake. Sprinkle the edge of the cake with hazelnut brittle. Spread the apple rings on the cake – heat the apple jelly and brush the apple rings with it. The good piece is finished!
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