This apple mousse tart is full of fall flavor. We’re in apple season and apple crumble is stable of fall. This is a different take on this classic dessert consisting on a cinnamon and nutmeg tart base, apple frangipane filling and an apple vanilla mousse. Using vanilla paste to give it an amazing flavor!
This apple mousse tart is a perfect fall dessert. For this dessert I chose Elstar apples as they have a great balance between sweet and sour. If you can’t find Elstar apples, choose an apple that isn’t too sweet but rather as a bit of sourness to them to no make the tart overly sweet.
For more mousse recipes, try Chocolate Coffee and Caramel Tart, Strawberry and Pistachio Mousse Cake and Chocolate and Caramel Mousse Cake.
STEP-BY-STEP INSTRUCTIONS - APPLE MOUSSE
For the full recipe, see recipe further below.
Bloom the gelatine sheets in cold water.
Meanwhile in a small pot heat up chopped apple, sugar, water and vanilla paste. Once it starts bubbling, take it down to a low heat and let it simmer under a lid for 8 min.
Then take the pot off the heat and sieve the juice from the apples over a bowl. Squeeze the excess water off the gelatine and stir it in into the apple purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
Once cooled down, gently stir in the skyr, with a spatula, into the apple purée in three parts.
Whip the with heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the apple purée. Once smooth and combined, pour it into a 16 cm silicone mold.
Place it in the freezer for a minimum of 4 hours or overnight.
STEP-BY-STEP INSTRUCTIONS - APPLE FRANGIPANE
TART DOUGH
In a food processor, blend flour, almond flour, powdered sugar, cinnamon, nutmeg and the cold butter together until the butter is blended with the dry ingredients.
Then add the egg and blend it until it has just gathered.
Transfer the dough to a piece of plastic film and let it rest in the refrigerator for a minimum of 2 hours or overnight.
Turn on the oven at 180ºC.
Dust a silicone mat or piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until the dough has a thickness of 2 mm. Freeze it for 20 min.
Cut the dough so it fits the tart mold and place the dough in the mold. Set it aside while you prepare the filling.
FRANGIPANE FILLING
Whisk all the ingredients in a bowl until light and fluffy. Pour in ⅔ of the filling into the tart pan and even it out. Cut some thin slices of apple and place it in a circle on the frangipane.
Bake for 20-25 min, until golden brown.
Let it cool down completely.
STEP-BY-STEP INSTRUCTIONS - ASSEMBLING
Place the apple mousse on top of the frangipane tart and let it defrost in the fridge for a few hours. When ready to serve, decorate with thin apple slices and crystalized whites chocolate.
STORAGE
Store this apple mousse tart in the fridge in an airtight container. It's best enjoyed within a few days.
Other Mousse Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Apple Mousse Tart
Equipment
- 16 cm silicone mold
- 18,5 cm perforated tart ring
Ingredients
APPLE MOUSSE
- 1,5 gelatine sheet 2,6 g
- 200 g apples Elstar
- 40 g granulated sugar
- 4 tablespoon water
- ½ teaspoon vanilla paste Tørsleffs
- 50 g skyr
- 100 g heavy cream
APPLE FRANGIPANE
TART DOUGH
- 250 g all-purpose flour
- 30 g almond flour
- 90 g powdered sugar
- 120 g butter cold in cubs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 big egg
FRANGIPANE FILLING
- 75 g butter room temperatur
- 75 g almond flour
- 80 g granulated sugar
- 1 egg room temperatur
- 1 tablespoon bourbon
- ½ apple Elstar
Instructions
APPLE MOUSSE
- Bloom the gelatine sheets in cold water.
- Meanwhile in a small pot heat up chopped apple, sugar, water and vanilla paste. Once it starts bubbling, take it down to a low heat and let it simmer under a lid for 8 min.
- Then take the pot off the heat and sieve the juice from the apples over a bowl. Squeeze the excess water off the gelatine and stir it in into the apple purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
- Once cooled down, gently stir in the skyr, with a spatula, into the apple purée in three parts.
- Whip the with heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the apple purée. Once smooth and combined, pour it into a 16 cm silicone mold.
- Place it in the freezer for a minimum of 4 hours or overnight.
APPLE FRANGIPANE
TART DOUGH
- In a food processor, blend flour, almond flour, powdered sugar, cinnamon, nutmeg and the cold butter together until the butter is blended with the dry ingredients.
- Then add the egg and blend it until it has just gathered.
- Transfer the dough to a piece of plastic film and let it rest in the refrigerator for a minimum of 2 hours or overnight.
- Turn on the oven at 180ºC.
- Dust a silicone mat or piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until the dough has a thickness of 2 mm. Freeze it for 20 min.
- Cut the dough so it fits the tart mold and place the dough in the mold. Set it aside while you prepare the filling.
FRANGIPANE FILLING
- Whisk all the ingredients in a bowl until light and fluffy. Pour in ⅔ of the filling into the tart pan and even it out. Cut some thin slices of apple and place it in a circle on the frangipane.
- Bake for 20-25 min, until golden brown.
- Let it cool down completely.
ASSEMBLING
- Place the apple mousse on top of the frangipane tart and let it defrost in the fridge for a few hours. When ready to serve, decorate with thin apple slices and crystalized whites chocolate.
Anna
Mega lækker kage - har nu lavet den mange gange!
Spørgsmål: kan selve kagen fryses?
Mvh. Anna