Apple and chocolate tart

Recipe from: 8/27/1992 12:00:00 AM
Ingredients 12
Servings 0


  • 160
  • 165
    icing sugar, sifted
  • 90
    golden syrup
  • 90
    cocoa, sifted
  • 6
    cups cornflakes
  • 125
  • 1
    egg white
  • 1
    red apple
  • 1
    green apple
  • chocolate curls for decoration


Lightly grease two 22 cm springform cake tins with oil and line the bases with wax paper. Melt the butter in a large saucepan. (Do not allow it to foam.) Remove from the heat and add icing sugar by the spoonful. Stir well. Add the golden syrup and cocoa and mix thoroughly. Lightly crush the cornflakes and add to the cocoa mixture, mixing well and ensuring that the cornflakes are well coated with the cocoa mixture. Divide the mixture between the two prepared tins. Spread evenly and press firmly into the tins. Chill, preferably overnight. FILLING: Whip the cream until stiff. Beat the egg white until stiff peaks are formed and fold into the cream. Core and halve both apples, but do not peel. Finely chop one half of each apple and add to the cream mixture. (Set a little of the cream mixture aside for decoration.) Slice the remaining apple halves thinly. Place one of the chocolate layers on a pretty serving platter. Spread with the cream filling and place the other chocolate layer on top. Decorate with the apple slices, remaining cream and chocolate curls. Makes a large tart.

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