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Apple and Dark Chocolate Crumble Tart

Prep Time 40 minutes
Baking Time 45 minutes
Baking Pan Rose Gold Quiche & Tart Pan 24cm
Serves 8


Tart Crust
  • 180g unsalted butter, softened
  • 2 cups plain flour
  • ½ cup icing sugar
  • ¼ teaspoon salt

 Apple Filling

  • 5-6 Granny Smith apples
  • 1 tablespoon lemon juice
  • 1/3 cup caster sugar
  • 2 tablespoons cornflour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

 Dark Chocolate Crumble

  • 80g unsalted butter
  • 1 cup self-raising flour
  • ¼ cup brown sugar
  • 1/3 cup almonds, roughly chopped
  • 100g dark chocolate, roughly chopped

Recipe created by @letsmakestuff_au

Step 1

Preheat oven to 180°C.

Step 2

Place all tart crust ingredients into a food processor and pulse it until it come together into a smooth ball. Transfer the ball to a 24cm Wiltshire Rose Gold Quiche and Tart Pan and press the mixture evenly across the base and up the side of the tart case. Set aside in the refrigerator while you prepare the filling and topping.

Step 3

Peel and core the apples. Cut the apples into quarters and thinly slice each quarter into 6 thin slices and half those in the middle. Place all apples into a large bowl and add the lemon juice, sugar, cornflour, cinnamon and cardamom and mix well.

Step 4

To make the crumble, place the butter, flour and sugar in a bowl and rub the mixture between your fingertips until the mixture clumps together in medium to large crumbs. Add almonds and dark chocolate to the mixture and stir to combine.

Step 5

Remove the tart crust from the fridge and top with the apple mixture, then cover the apples with the crumble mixture and bake for 45-50 minutes until the crust and crumble are golden. Set aside to cool for 10 minutes then serve warm with ice cream.





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