Kirsten Tibballs' apple pie includes sauteed apples paired with a nutty crumble and is full of delicious caramel, vanilla, cinnamon and chocolate flavours.
Preheat the turbo oven to 170°C. Set the blast chiller to -35°C.
For the Shortbread, line an oven tray with baking paper. Brush the inside edges of a 16cm perforated square tart frame with melted butter.
Use the back of a small paring knife to scrape the seeds from the vanilla pods.
Combine the butter, sugar, vanilla seeds, cinnamon and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Beat the ingredients together until smooth.
Add the eggs, one at a time and briefly beat after each addition, scraping down the sides of the bowl and the paddle as needed.
Combine plain flour, hazelnut meal, baking powder and table salt in a medium bowl and stir until evenly mixed. Add dry ingredients to the butter mixture and briefly beat through until just combined.
Turn the dough onto a generously floured bench and use a rolling pin to shape into an even flat square, 1cm thick. Wrap the dough in plastic wrap and rest in the fridge for atleast 20 minutes.
Meanwhile, for the Sauteed Apples, peel, core and dice apples into 3mm cubes.
Combine the butter, sugar and diced apple in a medium frypan over medium heat and sauté until just cooked. Remove frypan from the heat and transfer apples to a medium bowl. Chill apples in the fridge.
Meanwhile, for the Green Apple Jelly, soften gelatine in a small bowl of cold water.
Combine caster sugar and 65g of apple puree in a small saucepan and bring to the boil over medium heat to dissolve sugar. Remove saucepan from the heat.
Squeeze excess water from the soaked gelatine. Add gelatine to the puree mixture and stir to dissolve.
Add the citric acid and remaining 190g of apple puree to the saucepan. Add electric green gel colour to puree and stir through until evenly coloured. Set aside at room temperature.
For the Shortbread, remove dough from the fridge when firm. Dust the bench with extra flour and roll the dough to 3mm thickness. If the dough becomes too warm you will need to place it back into the fridge for easier handling.
Cut a 24cm square of pastry. Cut 4cm squares from each corner of the tart frame to each corner of the pastry to remove excess dough from the corners.
Place tart frame onto the prepared tray. Carefully drape dough over the tart frame and gently drop into the base, using your fingers to gently press right into the edges. Join dough in the corners and press to secure. Only trim the top edges of dough when pastry has been pushed into edges.
Line the pastry shell with baking paper and fill with rice. Blind bake tart in the turbo oven at 170°C for 8 minutes. Remove the rice and baking paper and bake for a further 6 minutes or until golden brown.
Meanwhile, place Mycryo cocoa butter into an icing sugar shaker and secure the lid.
Immediately after tart shell comes out of the oven, run a small sharp knife between the pastry and tart frame to loosen. Use the sugar shaker to evenly dust tart shell with cocoa butter from a 30cm height.
Carefully remove the tart frame and place tart shell on a wire cooling rack. Return baking paper and rice to the tart shell. Place wire rack and tart shell into the blast chiller for 10 minutes or until cold.
For the Salted Caramel, place caster sugar in a medium saucepan over low heat. Dry caramelise sugar by occasionally stirring to dissolve completely and cook to a deep golden brown colour.
Meanwhile, for the Vanilla and Cinnamon Crème, soften gelatine in a bowl of cold water.
Use the back of a small paring knife to scrape the seeds from vanilla pods.
Combine the thickened cream, cinnamon quill and vanilla seeds in a medium saucepan and bring to just below boiling point. Remove the cinnamon quill and discard.
Combine caster sugar and egg yolks in a medium bowl and whisk by hand until pale and creamy.
Gradually pour the hot cream over the sugar/yolk mixture whilst stirring with a spatula. Return the creme mixture to the same saucepan, place over low heat and stir until it reaches 82°C.
Squeeze excess water from the soaked gelatine. Add gelatine to the creme mixture and stir through until dissolved. Strain through a fine sieve into a medium bowl. Place bowl into a large bowl of iced water and occasionally stir, over a 15 minute period until thickened to dollop consistency. When thickened, store at room temperature.
For the Salted Caramel, place thickened cream in a small saucepan and bring to just below boiling point.
Remove saucepans of caramelised sugar and cream from the heat. Carefully add the hot cream to the caramelised sugar and stir.
Whilst stirring, gradually add the butter and stir until melted. Add glucose and salt flakes and stir to combine.
Transfer caramel to an oven tray with sides, place go-between on the surface and set aside at room temperature until required.
Use a microplane to carefully remove any small bumps the perforated frame has created on the sides of the tart shell.
To begin assembling, and using the template as a guide, place a single 50mm dome mould into the tart shell, curved side down.
Place the tart shell on a set of scales. Spoon 120g Sauteed Apples into the tart shell and spread evenly over the base so apple sits flat. Keep remaining Sauteed Apples aside.
Pour 100g Green Apple Jelly over apple and around the dome mould, leaving the dome mould in place. Keep remaining jelly aside. Place tart shell in the blast chiller for atleast 10 minutes or until jelly has set.
Place chilled Vanilla and Cinnamon Crème into a measuring jug.
Place 30mm dome moulds onto a half size shallow gastronorm. Fill two 30mm dome moulds to the top with Sauteed Apples and spoon Green Apple Jelly over. Use a small offset palette knife to smooth the surface.
Fill one 30mm dome mould to the top with Vanilla and Cinnamon Crème and use an offset palette knife to smooth the surface. Place tray in the blast chiller for atleast 15 minutes or until crème and apple domes have set.
Place 40mm dome moulds onto a half size shallow gastronorm. Fill one 40mm dome mould to the top with Vanilla and Cinnamon Crème and use an offset palette knife to smooth the surface. Place tray in the blast chiller for 20 minutes.
Place 50mm dome moulds onto a half size shallow gastronorm. Half fill two 50mm dome moulds with Vanilla and Cinnamon Crème.
Transfer Salted Caramel to a piping bag.
Place the tart shell on a set of scales. Cut the tip of the piping bag of caramel and pipe 100g into the tart base in an even layer. Working quickly and only if needed, use a small offset palette knife to spread evenly.
Spoon Vanilla and Cinnamon Creme on top of the caramel to fill the remainder of the tart shell. Use a medium offset palette knife to smooth the surface. Place tart into the fridge until required.
Once 30mm apple domes are set, unmould and place one, flat side up into each 50mm crème dome. Be careful not to push apple jelly dome too deep into crème. The base of the apple jelly dome should still be visible on top and flush with the top edge of the crème, approximately 3mm from the top of the mould. Place the domes in the blast chiller for at least 10 minutes or until set.
For the Crumble Top, place chilled butter in the bowl of a stand mixer fitted with the paddle attachment and process to a smooth paste. Add dark brown sugar, plain flour, almond meal, hazelnut meal and salt flakes and process until mixture just starts to come together and has a rough crumb texture.
Line an oven tray with baking paper and place a 16cm solid square frame on prepared tray.
Add 140g of Crumble Top mixture, approximately 1cm when loosely packed. Very lightly press crumb to compact slightly, still keeping rough texture. Bake in the turbo oven at 175°C for 8-10 minutes or until golden.
When Crumble Top is cooked, remove from the oven. While hot, use 30mm, 40mm and 50mm round cutters to cut three circles out of the crumble top, using the template as a guide. Place the crumble top into the blast chiller and freeze until ready to spray.
For the Chocolate Leaf, place white chocolate in a plastic bowl. Sieve the green powder colour into the white chocolate. Microwave the chocolate in 30 second increments until 50% melted. Stir vigorously until all the chocolate has melted and reached 29°C.
Cut a thin plastic sheet into a leaf shape, 3.5cm in length. Score a leaf vein pattern onto the plastic leaf and fold it lengthwise away from the scored area.
Use a small palette knife to thinly spread chocolate on the scored side of the leaf. Place leaf on a small tray and into the fridge for no more than 3 minutes. Remove chocolate leaf from the fridge and set aside in a cool place at room temperature.
When set, carefully peel the thin plastic sheet off the leaf and return leaf to the tray.
For the Chocolate Apple Stem, place the milk chocolate into a food processor and process until you achieve a pliable paste. Take a small pinch of the paste and roll it on a cool bench surface with a small silpat mat or plastic sheet. Put slightly more pressure on one end so that it becomes thicker than the other. Cut the thicker end on an angle. You will need to create 3 stems in graduating sizes. Curve the stems very slightly before they set and set aside at room temperature until required.
For the Chocolate Spray, combine the cocoa butter and dark chocolate in a plastic bowl. Sieve the red powder colour into the bowl and microwave in 30 second increments until melted.
Place Chocolate Spray into a spray gun. Use a spray booth to lightly spray the frozen crumble top with Chocolate Spray, turning to ensure all sides have been evenly coated. Set crumble top aside at room temperature until required.
For the Clear Set Glaze, combine the neutral glaze and water in a medium saucepan, bring to the boil over high heat and stir until dissolved. Reduce saucepan to low heat, add the mirror glaze and gently stir until incorporated. Gently stir until glaze is smooth, trying not to agitate the mixture and introduce air bubbles. Remove saucepan from the heat.
Add both the electric green and leaf green gel colours to achieve a vibrant green colour. Stir until the colours are evenly distributed. Transfer glaze to a medium bowl. Place bowl in a larger bowl of iced water and cool to 30°C.
When the domes are set, place a toothpick into the centre of one 30mm, one 40mm and one 50mm layered dome.
Push out the 50mm dome mould without a toothpick in it. Remove the single empty silicon dome mould from the tart and place set 50mm dome, without toothpick into it’s place.
Holding the toothpick, dip one 30mm, one 40mm and one 50mm dome into the glaze to the flat top edge of each dome without the glaze covering any of the flat side. Turn, dome side up and when glaze stops dripping, use a small sharp knife to scrape off excess glaze from the edges.
Using the template as a guide, gently mark the position of each circle into the Vanilla and Cinnamon Crème. Place glazed domes on top of the tart, ensuring the 50mm dome matches the 50mm dome in the tart base to create a sphere.
Carefully place the Crumble Top on top of tart so it fits over and around the domes. Place one Chocolate Stem on each glazed dome and a Chocolate Leaf on the 50mm sphere. Store Apple Pie in the fridge until needed.