A fall tartlet by @matteofelici_pastry that is built on almond pâte sucrée and filled with apple-cognac caramel, white chocolate ganache with apple vinegar by @valrhona, and a light mousse of apple and cider 🍎 Finished with a crisp glaze, velvet spray, and a dark chocolate stem. Molded using the Apple, Cherry & Peach Mold 115 and Stampo Tarte Ring ø50 h35 mm by @silikomartprofessional ✨ Full recipe on gronda via @matteofelici_pastry's bio. .• • •⁠ Want us to share your creations? Tag @pastryart