Cardamom Rose Apple Pie


Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle. Add the butter and mix until the butter is in small pieces. Add the eggs and mix to combine. 
  • Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. Line tart rings and bake at 350°F for about 12 minutes. 
  • Once cold, line the inside of the shell with cocoa butter to keep it from getting soggy.

Almond Cream Method
  • Cream the butter, sugar, salt, cardamom and rosewater. 
  • Add the eggs, followed by the remaining dry ingredients. Mix until just combined.

Rose and Cardamom Mousse
  • Freeze the Topfil Apple into small domes. 
  • Bring the first amount of cream to 180°F with the cardamom and rosewater.
  • Pour over the White Chocolate and the cocoa butter, mix to emulsify. 
  • Whip the remaining cream to soft peaks. 
  • When the mixture reaches 88°F, fold in the whipped cream. 
  • Deposit into the round silicon molds and insert the frozen Topfil Apple. 
  • Leave to freeze.

Assembly Method
  • Line a 2 inch tart ring with the shortcrust and bake at 320°F for about 18 minutes. 
  • Pipe a layer (10g) of Vivafil Apple. Deposit a layer (15g) of Almond cream. 
  • Bake until the almond creme is set. About 15 minutes. 
  • Unmold the Rose and Cardamom mousse, spray with rose colored cocoa butter and place on top of the tart.

About this recipe:

Complexity level:  

Tips & Tricks: 

  • For the decoration, slice some Granny Smith Apples and use a toothpick to secure them together, fanning them out.
  • Spray with Harmony Ready.


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