{"id":3052,"date":"2017-07-23T10:09:31","date_gmt":"2017-07-23T02:09:31","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3052"},"modified":"2018-07-12T18:01:10","modified_gmt":"2018-07-12T10:01:10","slug":"individual-tarte-tatin-with-vanilla-chantilly","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/individual-tarte-tatin-with-vanilla-chantilly\/","title":{"rendered":"Individual Tarte Tatin with Vanilla Chantilly"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1403340926\">\n\n\t<div id=\"col-1758385248\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Individual Tarte Tatin with Vanilla Chantilly<\/h1>\n<p><strong>By Susanne Despature<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1758385248 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-130929790\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id4453'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-130929790 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1403340926 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-925872160\">\n\n\t<div id=\"col-179081833\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream. Pick up the art of layering apple slices and recreate this classic French dessert, which pleases both the palate and the eyes.<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong>\u00a0Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a020 mins\u00a0<strong>Cook :<\/strong>\u00a070 mins\u00a0<strong>Ready in :<\/strong>\u00a090 mins\u00a0<strong>Serves :\u00a0<\/strong>6<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>250g P\u00e2te Sucr\u00e9e (sweet pie crust)<\/li>\n<li>3 Large Apples (Braeburn, Golden, Cox Orange, Reinette)<\/li>\n<\/ul>\n<p><strong>Caramel<\/strong><\/p>\n<ul>\n<li>150g Sugar<\/li>\n<li>60g Butter<\/li>\n<\/ul>\n<p><strong>Vanilla Butter<\/strong><\/p>\n<ul>\n<li>50g Butter (soft)<\/li>\n<li>50g Fine Caster Sugar<\/li>\n<li>\u00bd Vanilla Pod<\/li>\n<\/ul>\n<p><strong>Basic Pate Sucr\u00e9e<\/strong><\/p>\n<ul>\n<li>125g Unsalted Butter<\/li>\n<li>80g Icing Sugar<\/li>\n<li>1 Vanilla Pod (pulp)<\/li>\n<li>40g White Almond Powder<\/li>\n<li>1 Egg<\/li>\n<li>200g Plain Flour<\/li>\n<li>1 pinch of Salt<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-179081833 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-537821256\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3053\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--768x512.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly--48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Individual-Tarte-Tatin-with-Vanilla-Chantilly-.jpg 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-925872160 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<p><span style=\"color: #333333; font-size: 14.4px;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <strong>For Tarte Tatin<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4>Preheat the oven to 180\u00b0C. Insert a grill in the lower part of the oven.<\/h4>\n<\/li>\n<li>\n<h4>Prepare the caramel: In a large and heavy bottomed pan, heat the sugar on medium heat until it melts. Don\u2019t stir, just swirl the pan slightly. As soon as the caramel has a nice amber color, remove the pan from fire and cover the bottom of 6 silicon moulds (12 cm) with caramel. Add 10 g butter in each mould.<\/h4>\n<\/li>\n<li>\n<h4>Prepare the apples: Peel them, cut them in two and remove the core with a melon baller. With a small and sharp knife, make fine incisions in the rounded part of the apple half. Place this part into the caramel, 1 half in each mould. The apple should be big enough to fill the mould completely, because it will shrink during the cooking process!<\/h4>\n<\/li>\n<li>\n<h4>In a bowl, mix soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.<\/h4>\n<\/li>\n<li>\n<h4>Bake in oven for about 45 minutes or until apples are tender and soaked with caramel \u2013 they change colour and are now caramel brown. Let cool out for a moment.<\/h4>\n<\/li>\n<li>\n<h4>Roll out the p\u00e2te sucr\u00e9e on a little bit of flour, 2 mm thick. Cut out rounds which are slightly bigger than the moulds. Cover the apples with the pastry and press slightly.<\/h4>\n<\/li>\n<li>\n<h4>Bake in the middle of the preheated oven (180\u00b0C) for about 20 minutes or until golden brown.<\/h4>\n<\/li>\n<li>\n<h4>Place a chopping board on top of the moulds. Cover with a towel. Flip the moulds over very quickly, so that the caramel will not spill out (it can be burning hot!!) Then place the individual Tarte Tatin on plates. Serve with some whipped cream with vanilla &amp; sugar.<\/h4>\n<\/li>\n<li>\n<h4>*Tip: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving.<\/h4>\n<h4><strong>For Basic Pate Sucr\u00e9e<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Using an electric mixer, mix the butter and icing sugar until creamy \u2013 add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter\/egg cream, then mix just until the dough comes together.<\/h4>\n<\/li>\n<li>\n<h4>Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.<\/h4>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream. Pick up the art of layering apple slices and recreate this classic French dessert, which pleases both the palate and the eyes.<\/p>\n","protected":false},"author":3,"featured_media":3053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[68,69],"time":[75],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Individual Tarte Tatin with Vanilla Chantilly | ToTT Store<\/title>\n<meta name=\"description\" content=\"The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/individual-tarte-tatin-with-vanilla-chantilly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Individual Tarte Tatin with Vanilla Chantilly | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/individual-tarte-tatin-with-vanilla-chantilly\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - 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