Ingredients for 6 people
1 puff pastry
1/2 cup chocolate hazelnut spead
2 egg yolks
2 cups apple sauce
1/2 cup dark chocolate, melted
1 freezer bag
1 printed picture
Step 1/4-print the picture here-
Draw 1 large circle on the puff pastry with the spread, then brush the inside edge of this circle with egg yolk. Fold the outside of the dough over the spread to stick it on the part with the egg yolk.
Step 2/4Flip the dough over and brush the edge with egg yolk. Draw leaves with the tip of a knife along the brushed edge and make small cuts around the leaves. Prick the center of the tart with a fork and cover it with apple sauce.
Step 3/4Cut the apples in half, remove the cores and cut each half into thin strips. Arrange these slices in 3 concentric circles on top of the compote to cover it. Place in the oven for 35 minutes at 350 °C.
Step 4/4Print the picture
and place parchment papers on it. Fill the freezer bag with the melted dark chocolate and cut a hole in one of the bottom corners to make a very thin piping bag. Using the dark chocolate, trace the tree on the baking paper and place the leaf in the freezer. When the chocolate tree has hardened, place it on the tart coming out of the oven. Place the raspberries to make the fruit of the tree, cut into pieces and eat.