It tastes as good as it looks.
For the pastry crust, preheat oven to 200C. Put flour, butter and sugar into a processor and pulse until breadcrumbs, add eggs and water and pulse until forms a ball. Roll it and freeze it for 20-30 min. Roll it (4 mm thick), put it in the tin and make holes on the bottom .
Back to the freezer (Don’t remove the extra pastry on the sides). Rest 20 min. Blind bake for 15 minutes until pale golden brown. Remove from the oven and remove beans and paper. Trim the excess pastry from the sides with a sharp knife. Back to the oven for 10-12 min (until dry) and set it to cool.
Reduce oven to 180°C. Sprinkle the base with almond meal. Add the cooked apple on top of it. Decorate tart with the heart and flowers and leaves. Spray cream on the tart. Bake the tart for 30 min or until it’s golden.
For the pastry decoration, make pastry like above. Divide it into small balls and colour them. Make heart (filled with dulce de leche) , roses, leaves.
For the filling, preheat oven 200C. Peel the apples and thinly slice them. Put apples, sugar, mixed spice, vanilla and dates in a baking dish. Cover it with foil. Cook it for 20-25 min (apple just soft). Put the mix in the fridge (or freezer) for 20-25 min. Dry ice Ice-cream.
Combine ingredients in a mixing bowl. Put dry ice in a plastic bag and reduce it to dust (use gloves, goggles, tongs). Put dust in the mixing bowl slowly.
This recipe has not been edited or tested by the Bake Off Food Department.
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