TART ALLE MELE VERDI

Serves 1
facebook.com

Directions

  1. 1Prepare the coconut shortcrust pastry by working the butter with the flour, sugar, egg, salt, and shredded coconut until compact. Let it rest in the refrigerator overnight.
  2. 2Prepare the coconut shortcrust pastry by working the butter with the flour, sugar, egg, salt, and shredded coconut until compact. Let it rest in the refrigerator overnight.
  3. 3Prepare the coconut shortcrust pastry by working the butter with the flour, sugar, egg, salt, and shredded coconut until compact. Let it rest in the refrigerator overnight.
  4. 4Dice the green apples into small cubes.
  5. 5Dice the green apples into small cubes.
  6. 6Dice the green apples into small cubes.
  7. 7Squeeze the juice from the lime and grate its zest.
  8. 8Squeeze the juice from the lime and grate its zest.
  9. 9Squeeze the juice from the lime and grate its zest.
  10. 10In a saucepan, dissolve water and sugar. Add the gelatine, previously softened in cold water, to the hot syrup and mix.
  11. 11In a saucepan, dissolve water and sugar. Add the gelatine, previously softened in cold water, to the hot syrup and mix.
  12. 12In a saucepan, dissolve water and sugar. Add the gelatine, previously softened in cold water, to the hot syrup and mix.
  13. 13Pour the apple mixture into the shortcrust pastry shells, filling them.
  14. 14Pour the apple mixture into the shortcrust pastry shells, filling them.
  15. 15Pour the apple mixture into the shortcrust pastry shells, filling them.
  16. 16Line a 20 cm diameter mold with the shortcrust pastry and bake it empty in the oven at 170°C for 20 minutes. Once cold, pour the gelatine-coated apples as the first layer.
  17. 17Line a 20 cm diameter mold with the shortcrust pastry and bake it empty in the oven at 170°C for 20 minutes. Once cold, pour the gelatine-coated apples as the first layer.
  18. 18Line a 20 cm diameter mold with the shortcrust pastry and bake it empty in the oven at 170°C for 20 minutes. Once cold, pour the gelatine-coated apples as the first layer.
  19. 19Place the tarts with the apple layer in the freezer for at least 30 minutes.
  20. 20Place the tarts with the apple layer in the freezer for at least 30 minutes.
  21. 21Place the tarts with the apple layer in the freezer for at least 30 minutes.
  22. 22Prepare the white chocolate mousse: soak gelatine in cold water, heat 100g of fresh cream, dissolve the softened gelatine in the hot cream, and pour over the finely chopped white chocolate. Add grated lime zest and squeezed lime juice. Let it cool, then fold in the remaining whipped cream.
  23. 23Prepare the white chocolate mousse: soak gelatine in cold water, heat 100g of fresh cream, dissolve the softened gelatine in the hot cream, and pour over the finely chopped white chocolate. Add grated lime zest and squeezed lime juice. Let it cool, then fold in the remaining whipped cream.
  24. 24Prepare the white chocolate mousse: soak gelatine in cold water, heat 100g of fresh cream, dissolve the softened gelatine in the hot cream, and pour over the finely chopped white chocolate. Add grated lime zest and squeezed lime juice. Let it cool, then fold in the remaining whipped cream.
  25. 25Pour a portion of the mousse over the apples in the tart, smoothing it with a spatula.
  26. 26Pour a portion of the mousse over the apples in the tart, smoothing it with a spatula.
  27. 27Pour a portion of the mousse over the apples in the tart, smoothing it with a spatula.
  28. 28For the flower center, place some mousse in round silicone molds and freeze. Once frozen, spray with yellow velvet.
  29. 29For the flower center, place some mousse in round silicone molds and freeze. Once frozen, spray with yellow velvet.
  30. 30For the flower center, place some mousse in round silicone molds and freeze. Once frozen, spray with yellow velvet.
  31. 31Place the velvet-sprayed mousse sphere in the center of the tart.
  32. 32Place the velvet-sprayed mousse sphere in the center of the tart.
  33. 33Place the velvet-sprayed mousse sphere in the center of the tart.
  34. 34Decorate the tart by arranging thin slices of apple, softened in lime juice and a little water, to create petals around the mousse center.
  35. 35Decorate the tart by arranging thin slices of apple, softened in lime juice and a little water, to create petals around the mousse center.
  36. 36Decorate the tart by arranging thin slices of apple, softened in lime juice and a little water, to create petals around the mousse center.
  37. 37Optionally, add small edible flowers for a decorative touch.
  38. 38Optionally, add small edible flowers for a decorative touch.
  39. 39Optionally, add small edible flowers for a decorative touch.

Ingredients

  • 120 gr burro morbido
  • 120 gr burro morbido
  • 120 gr burro morbido
  • 90 gr zucchero a velo
  • 90 gr zucchero a velo
  • 90 gr zucchero a velo
  • 1 uovo
  • 1 uovo
  • 1 uovo
  • 1 pizzico sale
  • 1 pizzico sale
  • 1 pizzico sale
  • 220 gr farina
  • 220 gr farina
  • 220 gr farina
  • 40 gr cocco rape
  • 40 gr cocco rape
  • 40 gr cocco rape
  • 2 mele verdi
  • 2 mele verdi
  • 2 mele verdi
  • 40 gr zucchero
  • 40 gr zucchero
  • 40 gr zucchero
  • 1 lime
  • 1 lime
  • 1 lime
  • 30 gr acqua
  • 30 gr acqua
  • 30 gr acqua
  • 2 gr gelatina
  • 2 gr gelatina
  • 2 gr gelatina
  • 370 gr panna fresca
  • 370 gr panna fresca
  • 370 gr panna fresca
  • 110 gr cioccolato bianco
  • 110 gr cioccolato bianco
  • 110 gr cioccolato bianco
  • 4 gr gelatina
  • 4 gr gelatina
  • 4 gr gelatina

Equipment

pentolinostampo di siliconestampo da crostataciotola

Tips

  • Prepare the shortcrust pastry at least one night in advance and let it rest in the refrigerator.
  • The dessert should be in the freezer for at least a couple of hours before decorating with apple petals.
  • Soften apple slices in lime juice and a little water for easier petal formation.
  • Use round silicone molds for the mousse center to be sprayed with yellow velvet.