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.
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:
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.