Healthier Tarte Tatin with Homemade Vegan Chocolate Ice Cream
Tarte Tatin is a French classical tart with apples and caramel. Today I am sharing with you a healthier version of this dessert to enjoy without guilt! The recipe calls for a homemade caramel sauce that contains neither white sugar nor butter. Tarte Tatin is usually served alongside a ball of ice cream. To preserve this tradition, in this post I am sharing my recipe for homemade vegan chocolate ice cream.
The preparation of Tarte Tatin can be categorized as slightly advanced because of its "upside-down" nature of baking. But that should not scare you - just follow my instructions carefully and you will end up with a lovely and delicious apple tart!
For the caramel:
2 tbsp water
50 g coconut sugar
100 ml coconut milk
For the filling:
6 apples *
1/2 tsp cinnamon
For the crust:
230 g puff pastry **
For the homemade chocolate ice cream: ***
50 g dark chocolate
50 ml coconut milk
50 ml aquafaba
[optional] 1 tbsp stevia
In a saucepan, add the water and the coconut sugar over medium heat.
Once the water starts bubbling, add the coconut milk and stir to combine all ingredients together. Keep the mixture on the stove.
Stir occasionally when big bubbles appear on the surface of the milk. ****
The mixture will start changing color (become darker in color) and reduce.
When the mixture reduces to twice its initial volume and thickens up (after approximately 15-20 minutes), remove it from the heat and let it cool down. The caramel will continue thickening as it cools.
Keep it refrigerated until you use it, if prepared in advance.
Filling and assembling:
Peel the skin of all the apples.
Cut the apples into quarters and remove the seeds.
To prevent the apples from going brown after peeling, keep them in cold water containing lemon juice.
In a round tin (approximately 25-30 cm in diameter), arrange the apple slices in circles, as shown in the pictures. Try to avoid big holes between the apples.
Pour the caramel sauce evenly on top of the arranged apple slices. If you have a sweet-tooth, use all the caramel you prepared. If you prefer your tart less sweet, pour about 3/4 of the caramel and reserve the rest for snacks (it pairs well with fresh apples, croissants, etc.). I assure you that even with 3/4 of the caramel, the tart will be satisfying sweet.
Next, sprinkle cinnamon on top of the apples.
Finally, place the puff pastry onto the apple slices by making sure to tuck in the edges of the pastry. Using a fork, make small holes in the pastry to allow steam to come out.
Bake the tart at 180 degrees C for 45-50 minutes or until the pastry gets golden in color.
Remove the tart from the oven and leave it for 1-2 minutes to slightly cool down. Then, place a big plate on top of the pastry and (using oven mitts!) turn the tart upside down with one fast flipping motion. Gently remove the pan by making sure not to break the tart. Some of the caramel-apple sauce may leak during the turning, which is completely normal. It will eventually soak into the pastry.
The tart is served warm with a ball of ice cream. You can choose among your favorite flavors of ice cream to accompany your slice of Tarte Tatin. You can also test my homemade vegan chocolate ice cream. Its creaminess and slight bitterness pair well with the sweetness of the apple tart.
Homemade chocolate ice cream:
Follow the instruction for preparing my Vegan Chocolate Mousse. The chocolate mousse has a perfect consistency for an ice cream.
Place the chocolate mousse in a container and freeze it for at least 4-5 hours.
Before consuming, let the ice cream unfreeze for 20 minutes.
Scoop up balls and serve with your warm slice of Tarte Tatin!
* Choose big apples in size that are slightly sour and not overly sweet. I used Golden apples, but Gala apples, for instance, would also be a good choice.
** You can either buy or prepare the puff pastry. To keep the tart vegan, you can prepare a vegan puff pastry by replacing the butter with a vegan substitute. In any case, the pastry you put on top of the sliced and arranged apples should be round (30-31cm in diameter) and reasonably thin.
*** Prepare the ice cream several hours in advance.
**** Unlike the classical caramel, this homemade vegan caramel is hard to burn. Stir it occasionally to prevent from sticking to the bottom of the pan.