Serves 1
Directions
- 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.
- 2Dice the green apples into small cubes.
- 3Squeeze the juice from the lime and grate its zest.
- 4In a saucepan, dissolve water and sugar. Add the gelatine, previously softened in cold water, to the hot syrup and mix.
- 5Pour the apple mixture into the shortcrust pastry shells, filling them.
- 6Line 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.
- 7Place the tarts with the apple layer in the freezer for at least 30 minutes.
- 8Prepare 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.
- 9Pour a portion of the mousse over the apples in the tart, smoothing it with a spatula.
- 10For the flower center, place some mousse in round silicone molds and freeze. Once frozen, spray with yellow velvet.
- 11Place the velvet-sprayed mousse sphere in the center of the tart.
- 12Decorate the tart by arranging thin slices of apple, softened in lime juice and a little water, to create petals around the mousse center.
- 13Optionally, add small edible flowers for a decorative touch.
Ingredients
- 120 gr burro morbido
- 90 gr zucchero a velo
- 1 uovo
- 1 pizzico sale
- 220 gr farina
- 40 gr cocco rape
- 2 mele verdi
- 40 gr zucchero
- 1 lime
- 30 gr acqua
- 2 gr gelatina
- 370 gr panna fresca
- 110 gr cioccolato bianco
- 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.
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