The Ultimate Apple Mousse Tart: A Decadent Fall Dessert Recipe
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Embrace the quintessential flavors of autumn with this exquisite Apple Mousse Tart. While apple crumble remains a beloved classic of the season, this recipe offers a sophisticated and fresh interpretation, transforming familiar ingredients into an elegant dessert that’s perfect for any fall gathering or a special treat. This tart features a delicately spiced cinnamon and nutmeg shortcrust base, a moist and flavorful apple frangipane filling, and is crowned with a light, airy apple vanilla mousse. The addition of high-quality vanilla paste truly elevates the flavor, delivering an unparalleled aroma and taste experience.
This Apple Mousse Tart is not just a dessert; it’s a celebration of fall. For this recipe, I highly recommend using Elstar apples due to their superb balance of sweetness and tartness, which prevents the tart from becoming overly saccharine. If Elstar apples are not readily available in your region, opt for an apple variety that offers a similar sweet-sour profile. Great alternatives include Honeycrisp for a slightly sweeter crunch, Granny Smith for a more pronounced tartness that beautifully cuts through the richness, or even a blend of a sweet and a tart apple to achieve the desired balance. The key is to select an apple that holds its shape well when cooked and contributes a bright, fresh apple flavor to both the frangipane and the mousse.
Should you adore the light and creamy texture of mousse as much as we do, you’ll be delighted to explore more of our decadent creations. Discover our indulgent Chocolate Coffee and Caramel Tart, the vibrant and refreshing Strawberry and Pistachio Mousse Cake, and the rich, satisfying Chocolate and Caramel Mousse Cake. Each recipe is designed to impress and deliver a truly memorable dessert experience.
Crafting the Luxurious Apple Vanilla Mousse
Creating the apple vanilla mousse is a delicate process that results in a wonderfully light and intensely apple-flavored topping. The secret lies in careful temperature control and gentle folding. This component needs sufficient time to set, so planning ahead is essential.
For the complete, detailed recipe card with precise measurements, please scroll further down.
Begin by blooming the gelatine sheets. This critical first step ensures the gelatine dissolves properly, leading to a smooth, evenly set mousse. Always use cold water for blooming; hot water can prematurely activate the gelatine, compromising its setting power. While the gelatine softens, prepare your apple base.
In a small saucepan, combine finely chopped apples, granulated sugar, water, and the exquisite vanilla paste. Bring this mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and allow it to simmer for approximately 8 minutes. This simmering process tenderizes the apples and allows their natural sweetness and flavor to meld beautifully with the vanilla. The aroma alone will fill your kitchen with the essence of fall.
Once simmered, remove the pot from the heat. Carefully sieve the cooked apple mixture over a bowl, separating the apple juice from the solids. Squeeze any excess water from the bloomed gelatine sheets and stir them directly into the warm apple purée until they are completely dissolved and the mixture is smooth. This step is crucial for achieving the mousse’s stable, yet delicate, texture. Let this apple-gelatine mixture cool on your counter until it reaches a lukewarm temperature, ideally between 29-30ºC. This specific temperature is vital for incorporating the next ingredients without melting them or causing the gelatine to seize.
When the apple purée has cooled to the target temperature, gently fold in the skyr in three stages using a spatula. Skyr, a traditional Icelandic cultured dairy product, adds a subtle tang and contributes to the mousse’s light and creamy consistency without making it too heavy. Its thickness helps maintain the mousse’s structure.
In a separate bowl, whip heavy cream until it forms soft peaks. Be careful not to over-whip, as this can result in a grainy texture. With a rubber spatula, gently fold the whipped cream into the apple purée in three separate additions. The goal is to combine the mixtures without deflating the air from the whipped cream, preserving the mousse’s airy quality. Continue folding until the mixture is uniform and smooth. Finally, pour the apple vanilla mousse into a 16 cm silicone mold, ensuring an even layer. Transfer the mold to the freezer for a minimum of 4 hours, or ideally, overnight, to allow the mousse to firm up completely. This freezing step is essential for easy handling and a clean release from the mold during assembly.
The Heart of the Tart: Apple Frangipane & Spiced Dough
This tart is built upon a foundation of a richly spiced shortcrust dough and a luscious frangipane filling, creating layers of texture and flavor that perfectly complement the airy apple mousse.
The Spiced Tart Dough
A truly exceptional tart begins with an outstanding crust. Our shortcrust pastry is infused with the warm, inviting spices of cinnamon and nutmeg, making it the perfect canvas for the autumnal apple flavors. Precision in technique is key to achieving a tender, flaky crust.
In a food processor, combine all-purpose flour, almond flour (which adds a delicate texture and nutty flavor), powdered sugar, cinnamon, nutmeg, and cold butter cut into small cubes. Pulse the mixture until the butter is thoroughly blended with the dry ingredients, resembling coarse crumbs. This method ensures that the butter remains cold, preventing gluten development and resulting in a tender crust.
Next, add the large egg to the food processor and pulse just until the dough comes together. Overmixing will develop the gluten, leading to a tough crust, so stop as soon as it forms a cohesive ball.
Transfer the dough onto a piece of plastic film, flatten it into a disc, and wrap it tightly. Allow the dough to rest and chill in the refrigerator for a minimum of 2 hours, or preferably overnight. This resting period allows the gluten to relax, making the dough easier to roll out, and helps the butter firm up, contributing to a flakier crust.
When you’re ready to bake, preheat your oven to 180ºC (350ºF). Lightly dust a silicone mat or a piece of baking paper and your rolling pin with a touch of powdered sugar. Roll out the chilled dough evenly until it reaches a thickness of approximately 2 mm. Working quickly to keep the dough cold, transfer the rolled dough to the freezer for 20 minutes. This quick freeze helps the dough maintain its shape and prevents shrinkage during baking.
Once firm, carefully cut the dough to fit your tart mold – typically an 18.5 cm perforated tart ring works best for crisp edges. Gently press the dough into the mold, trimming any excess. Set the prepared tart shell aside while you prepare the fragrant frangipane filling.
The Flavorful Frangipane Filling
Frangipane, a creamy almond-based filling, adds a wonderful richness and depth to the tart, perfectly balancing the tartness of the apples and the lightness of the mousse. This particular frangipane incorporates a hint of bourbon for an extra layer of warmth and complexity.
In a bowl, whisk together room temperature butter, almond flour, granulated sugar, one room temperature egg, and a tablespoon of bourbon until the mixture is light and fluffy. The room temperature ingredients are crucial for achieving a smooth, well-emulsified filling. The bourbon is optional but highly recommended, as it enhances the apple and spice notes beautifully.
Pour approximately two-thirds of the frangipane filling into the prepared tart shell, spreading it evenly. Then, arrange thin slices of apple in a decorative circular pattern on top of the frangipane. These apple slices will soften and caramelize slightly during baking, adding another delightful dimension to the tart.
Bake the frangipane-filled tart shell for 20-25 minutes, or until the frangipane is puffed, golden brown, and set in the center. The aroma will be absolutely intoxicating. Once baked, remove the tart from the oven and allow it to cool completely on a wire rack. Cooling is paramount before adding the mousse to prevent it from melting or losing its structure.
Assembling Your Masterpiece: The Apple Mousse Tart
Bringing all the components together is the final, satisfying step in creating this impressive Apple Mousse Tart. With each layer perfectly prepared, assembly is straightforward and rewarding.
Once the frangipane tart base has cooled entirely and the apple mousse is frozen solid in its mold, it’s time to unite them. Carefully unmold the frozen apple mousse and gently place it directly on top of the cooled frangipane tart. The frozen state of the mousse allows for easy handling and a neat, clean presentation. Transfer the assembled tart to the refrigerator and allow it to defrost for a few hours. This slow defrosting ensures the mousse retains its silky texture and the flavors meld harmoniously.
When the tart is fully defrosted and ready to be served, it’s time for the final touches. Decorate your beautiful Apple Mousse Tart with delicate, thin slices of fresh apple for visual appeal and a burst of freshness. For an extra touch of elegance and a subtle crunch, scatter some crystalized white chocolate shards over the top. Other delightful decoration ideas include a light dusting of cinnamon, a drizzle of homemade caramel sauce, or a sprinkle of toasted, chopped pecans for added texture. Slice generously and prepare for rave reviews!
Storage Best Practices for Your Apple Mousse Tart
To preserve the freshness and exquisite texture of your Apple Mousse Tart, proper storage is key. Store the tart in an airtight container in the refrigerator. This will protect the mousse from absorbing refrigerator odors and prevent the crust from becoming soggy. For optimal flavor and texture, it is best enjoyed within 2-3 days of assembly. While the mousse itself can be frozen, once the tart is fully assembled and defrosted, re-freezing is not recommended as it can compromise the delicate texture of the mousse and the crispness of the crust. If you wish to make components ahead of time, the frozen mousse can be stored separately for up to two weeks, and the baked tart shell (without frangipane or mousse) can be stored at room temperature for a day or two in an airtight container.
Explore More Delightful Mousse Cake Recipes
If you’ve fallen in love with the light and airy texture of this apple mousse, you’ll want to dive into our collection of other incredible mousse-based desserts. Each recipe offers a unique flavor profile and an equally satisfying experience, perfect for expanding your baking repertoire.
- Chocolate Mousse Cake
- Strawberry and Pistachio Mousse Cake
- Peanut Butter Dark Chocolate Mousse Cake
- Raspberry and Rhubarb Mousse Layer Cake
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Apple Mousse Tart
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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 or similar sweet-tart variety, chopped
- 40 g granulated sugar
- 4 tablespoon water
- ½ teaspoon vanilla paste Tørsleffs or other quality brand
- 50 g skyr or thick Greek yogurt
- 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, cut into small cubes
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg
FRANGIPANE FILLING
- 75 g butter room temperature
- 75 g almond flour
- 80 g granulated sugar
- 1 egg room temperature
- 1 tablespoon bourbon (optional)
- ½ apple Elstar or similar, thinly sliced
Instructions
APPLE MOUSSE PREPARATION
- To begin, place the gelatine sheets in a bowl of cold water and let them bloom for 5-10 minutes until softened.
- In parallel, in a small saucepan, combine the chopped apple, granulated sugar, water, and vanilla paste. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for 8 minutes to soften the apples and infuse the flavors.
- Remove the pot from the heat. Pour the apple mixture through a fine-mesh sieve into a clean bowl, separating the liquid from any solids (though the apples should be mostly puréed). Squeeze out the excess water from the bloomed gelatine and stir it into the warm apple purée until fully dissolved. Allow this mixture to cool on your counter until it reaches a temperature of 29-30ºC (84-86ºF).
- Once cooled to the specified temperature, gently fold the skyr (or thick Greek yogurt) into the apple purée in three additions using a spatula, ensuring it’s well combined but still light.
- In a separate bowl, whip the heavy cream until it reaches soft peaks. Using a rubber spatula, carefully fold the whipped cream into the apple-skyr mixture in three stages, mixing until smooth and combined without deflating the mousse. Pour the finished mousse into a 16 cm (6.3 inch) silicone mold.
- Place the silicone mold with the mousse into the freezer for a minimum of 4 hours, or ideally, overnight, until completely firm.
TART DOUGH PREPARATION
- In a food processor, combine all-purpose flour, almond flour, powdered sugar, cinnamon, nutmeg, and the cold butter (cut into cubes). Pulse until the butter is fully incorporated into the dry ingredients and the mixture resembles coarse crumbs.
- Add the large egg and continue to pulse just until the dough gathers into a ball. Be careful not to overmix.
- Transfer the dough onto a piece of plastic film, flatten it into a disc, wrap it, and refrigerate for a minimum of 2 hours, or overnight, to rest and chill thoroughly.
- Preheat your oven to 180ºC (350ºF).
- Lightly dust a silicone mat or baking paper and your rolling pin with powdered sugar. Roll out the chilled dough to an even thickness of 2 mm (approximately 1/16 inch). Place the rolled dough in the freezer for 20 minutes to firm up.
- Carefully cut the dough to fit an 18.5 cm (7.3 inch) tart mold (a perforated tart ring is recommended for a crisp crust) and gently press it into the mold. Set the prepared tart shell aside while you prepare the frangipane filling.
FRANGIPANE FILLING PREPARATION & BAKING
- In a bowl, whisk together the room temperature butter, almond flour, granulated sugar, room temperature egg, and bourbon (if using) until the mixture is light and fluffy. Pour two-thirds of this filling into the prepared tart pan and spread it evenly. Arrange thin apple slices decoratively in a circle on top of the frangipane.
- Bake the tart shell with the frangipane filling for 20-25 minutes, or until the frangipane is golden brown and set.
- Remove from the oven and allow the frangipane tart to cool down completely on a wire rack before proceeding.
ASSEMBLING THE TART
- Carefully unmold the frozen apple mousse and place it centered on top of the completely cooled frangipane tart. Transfer the entire tart to the refrigerator and allow it to defrost for a few hours. When ready to serve, garnish with fresh, thin apple slices and crystalized white chocolate for an elegant finish.