Virgin Mojito Apple Tartlets

Do you find yourself longing for spring? While some enjoy winter sports, many of us in the stormy, wet north are eagerly awaiting the first tender buds of green. This recipe for Virgin Mojito Apple Tartlets is Maren Lubbe’s answer to the grey winter blues—a vibrant, grass-green creation that brings a fresh breeze to your palate.

Inspired by the classic Mojito cocktail, this patisserie-style tartlet captures the essence of refreshment but without the alcohol (“Virgin”). Instead of rum, it utilizes the spicy kick of Ginger Beer combined with zesty lime, fresh mint, and juicy Granny Smith apples. It is a complex, multi-textured dessert that requires precision but rewards you with a flavor profile that is both sophisticated and invigorating.

The structure of this tartlet is a lesson in modern pastry layering. It begins with a crunchy almond streusel base, topped with a tender, lime-and-mint infused sponge. Inside lies a frozen core of “Apple-Mojito” jelly, all encased in a silky white chocolate lime mousse. Finally, it is enrobed in a glossy mirror glaze and crowned with delicate apple spirals. It is a visual and culinary masterpiece designed to make you close your eyes and savor the moment.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: approx. 8 Tartlets using “Stone 85” or “Globe 26” molds):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order to build the layers correctly.

Step 1: Apple-Mojito Insert

1. Soak Gelatin: Soak the gelatin sheets in ice-cold water.

2. Infuse: Heat the Ginger Beer and lime juice with about 15-17 mint leaves in a saucepan. Remove from heat and let steep for 10 minutes.

3. Prep Apples: Meanwhile, cut the apples into tiny 5mm cubes.

4. Cook: Strain the infused liquid through a sieve. Return liquid to the pot with the apple cubes and brown sugar. Simmer for a few minutes (apples should soften but not fall apart).

5. Combine: Cut the remaining mint leaves into fine strips. Dissolve the squeezed-out gelatin in the hot fruit mixture, then add the mint strips.

6. Freeze: Distribute the apple cubes into 8 cavities of a silicone mold (Globe or Petit Four size). Top with the liquid. Freeze for several hours.

Step 2: Streusel Base

1. Preheat oven to 180°C (350°F). Grease a 22cm diameter baking pan (or tart ring).

2. Mix all ingredients (butter, sugar, almonds, cornstarch, lime zest) to form a crumbly streusel dough.

3. Press this mixture onto the bottom of the prepared pan.

4. Bake for 13-15 minutes. Do not turn off the oven; prepare the sponge immediately.

Step 3: Lemon-Mint Sponge

1. Whisk: Mix the egg, sugar, and honey.

2. Dry Mix: Mix cornstarch, ground almonds, baking powder, and salt. Add to the egg mixture.

3. Blend: Use an immersion blender to mix, adding the cream and mint leaves.

4. Finish: Stir in the melted butter and a tiny drop of green food coloring.

5. Bake: Pour this relatively liquid batter directly on top of the baked Streusel layer. Bake again for 13-15 minutes.

6. Cut: Let cool completely (chill briefly to make cutting easier). Cut out circles with a 5 cm diameter.

Step 4: Lime Mousse

1. Soak Gelatin: Soak gelatin in ice-cold water. Melt the white chocolate.

2. Infuse: Heat milk and lime zest. Let steep for 10 minutes. Heat again, then strain through a sieve onto the melted chocolate.

3. Emulsify: Add the squeezed gelatin. Blend with an immersion blender to emulsify. Mix in the lime juice.

4. Fold: Whip the heavy cream to soft peaks (semi-stiff) and fold gently into the lime base.

Step 5: Assembly (The Reverse Method)

1. Fill the cavities of your “Stone” silicone mold about halfway with Lime Mousse.

2. Unmold the frozen Apple-Mojito Inserts and press them into the mousse. Cover with a little more mousse.

3. Place the Sponge/Streusel discs on top (sponge side facing down into the mousse).

4. Cover with plastic wrap and freeze overnight.

Step 6: Mirror Glaze

1. Cook: Put milk, cream, glucose, and 180g sugar in a pot. Mix remaining 12g sugar with cornstarch and stir in. Bring to a boil while stirring.

2. Color: Remove from heat. Add soaked gelatin and food coloring. Puree with an immersion blender.

3. Cool: Let cool to 26–30°C (stirring occasionally) before pouring. (Can be made a day ahead and reheated).

Step 7: Decoration & Apple Spirals

1. Spirals: Slice an apple piece, cut into thin slices. Pierce halfway through with a toothpick and fan out (twist) to create a spiral. Drench immediately in lemon juice to prevent browning.

2. Glazing: Unmold frozen tartlets onto a wire rack. Pour the Mirror Glaze (at 26-30°C) over them.

3. Rim: Once set, lift tartlets and dip the bottom edge in coconut flakes.

4. Top: Place on a board. Insert the apple spiral on top (hide the toothpick tip with a mint leaf). Add edible gold. Let thaw before serving.

Chef’s Guide & Conclusion

Mastering the Virgin Mojito Tartlet

You have just tackled a high-level patisserie project. Here are the secrets to ensuring Maren Lubbe’s creation turns out perfectly:

1. The “Stone” Aesthetic:

This recipe uses specific silicone molds (“Stone 85” by Silikomart) to achieve that pebble-like, organic shape. If you don’t have these, you can use standard semi-sphere molds or even muffin tins (if flexible), but the visual impact of the “Stone” shape with the glossy green glaze is what makes this dessert look like a gem found in nature.

2. The Ginger Beer Nuance:

Don’t skip the Ginger Beer in the insert. While this is a “Virgin” (non-alcoholic) recipe, the spiciness of the ginger replaces the “burn” of the rum found in a traditional Mojito. It provides a mature flavor profile that prevents the dessert from tasting like simple apple juice.

3. Temperature is Everything (Mirror Glaze):

The most critical technical step is the glazing.

• Too Hot (>30°C): The glaze will be too thin, run off completely, and melt your mousse.

• Too Cold (<26°C): The glaze will be lumpy, thick, and won’t cover the tartlet evenly.

• The Trick: Use a digital thermometer. Be patient. Stir gently to avoid creating air bubbles.

4. The Double-Baked Base:

It is unusual to bake a sponge on top of a baked streusel, but this technique ensures the layers fuse together perfectly. The moisture from the sponge batter slightly softens the top of the crunchy streusel, creating a cohesive base that doesn’t fall apart when you cut it with a fork.

5. Apple Spiral Art:

The decoration looks complex but is simple mechanics. By keeping the slices attached at one point (the toothpick), you create volume and height. Lemon juice is mandatory here—without it, your beautiful green apples will turn brown within minutes of serving.

Enjoy the freshness of lime, mint, and apple in every bite!