On medium speed, whip the vanilla and cold heavy cream until it forms soft peaks. It should be kept in the refrigerator until you are ready to use it.
Combine milk and marzipan in a saucepan. Heat on medium-low heat.
After this, turn off this heat and stir in the hydrated gelatin. Blend until the marzipan has dissolved completely.
It should cool to 86°F (30°C). Then, mix the marzipan with the whipped cream. Use an acetate sheet with a 6″/16 cm ring. Put the mousse in a freezer bag.
Now Combine flour, butter, powdered sugar, and salt in a bowl. Use the flat beater to mix until you have a sandy texture. Mix in the eggs until it forms a ball. Refrigerate for 20 minutes.
The dough should be rolled to 3mm thick. Two or three strips of 0.5″/2cm width are needed. To stick the edges, brush the base with water and trim. Heat-resistant plastic wrap or parchment paper can be used to cover the base. Then add rice, beans, or chickpeas, and let them rest for 20 minutes. Bake for 15 minutes at 325°F (165°C). Bake the rice for 12 more minutes.
Mix butter, marzipan, and pistachio paste until you have an Almond Cream. Add the egg, almond flour, and heavy cream. Fill the tart with the filling and decorate with fresh apricots. Sprinkle with powdered sugar. Bake at 350°F (170°C) for 13-15 minutes.
Mix all ingredients and bake for 12 minutes at 400°F (200°C).
Use the White Mirror glaze at 95-100.5 degrees F (35-38degC). After this, Pour the glaze all over the cake and use a palette knife to scrape off any excess.
Garnish the dish with baked apricots (chocolate leaves), pistachios, and mint.
Tips: To make it easier to mold the mousse before freezing, I recommend that you use acetate cake wrap.
Scrape the edges of the tart after it has been baked. To prevent sogginess, brush the tart with 2 egg yolks (35g), and 1/3 tbsp (10g), and bake for 7 more minutes.