Apple & Frangipane Tart with Chantilly Cream
      by Lakanto Australia

       

      This delicate yet indulgent dessert is a great way to impress guests at your next dinner party or special occasion 

       

      Prep Time:
      		 30 minutes
      Cook Time:
      		 25 minutes
      Makes:
      		 1kg
      Serves
      		 8-10
      Difficulty Level
      		 easy

      INGREDIENTS

      SWEET PASTRY
      • 2 cups plain flour
      • 3/4 cup Lakanto Monkfruit Classic Sweetener
      • 1/2 cup unsalted butter diced
      • 2 egg yolks
      • 30 ml chilled water
      • 180g Pink Lady apple, thinly sliced
      FRANGIPANE MIX
      • 1/2 cup unsalted butter, softened to room temperature
      • 1/2 cup Lakanto Monkfruit Classic Sweetener
      • 2 tbsp plain flour
      • 1/2 cup ground almonds
      • 1 whole egg
      CHANTILLY CREAM
      • 2 cups whipping cream
      • 2 tbsp Lakanto Classic Monkfruit Sweetener
      • 1/2 tsp vanilla essence
      DUSTING
      • Ground Cinnamon
      • 2 Tbsp Lakanto Monkfruit Golden Sweetener

      METHOD

      SWEET PASTRY
      1. Pre-heat the oven to 180ºC/160ºC fan-forced. Process flour, classic sweetener and butter in a food processor until it forms a crumb like consistency.
      2. Add egg yolks and the chilled water and continue processing until the mixture comes together. Rest for 10 minutes.
      3. Roll out the pastry to the desired size and carefully line the tin. Cut excess pastry away from the tin and place in the fridge for 10 minutes
      4. Prick the pastry with a fork to reduce it rising. Place greaseproof paper over the pastry and fill with dried beans to hold the pastry down (Tip: keeps the shape).
      5. Bake for 15-20 minutes until lightly golden. Remove the beans and paper, then remove the tart from the cooking tin and cool on a rack.
      FRANGIPANE MIX
      1. Combine all the ingredients and blend until smooth.
      2. Add the frangipane mix on top of the cooled base and top with sliced apple. Bake for 25-30 minutes until cooked. Allow to cool.
      CHANTILLY CREAM
      1. Using an electric whisk, whisk the cream in a medium bowl until beginning to thicken.
      2. Add the classic sweetener and vanilla essence and continue whisking until soft peaks form.
      3. Pour into a piping bag and pipe over cooled tart.
      DUSTING
      1. Combine the cinnamon and golden sweetener for the dusting. Dust with cinnamon sweetener and serve.

      RSLA0004*

      Approx. Nutritional Information Per Serve 120g Energy 1780 kJ (425 Cal) Protein 6.7g Total Fat 35g Saturated Fat 18.2g Carbohydrate 19.4g Fibre 2.4g Sugar 3.2g Sodium 21mg

       

      Topics: No Added Sugar Monkfruit Sweetener Classic Lakanto Monkfruit Icing Powder Monkfruit Sweetener Golden Dessert

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