Apricot & carrot tartelette

Peel a carrot and cut in half. Then cut 100 grams in even pieces. Transfer it into a saucepan. Now cut the apricots in half and remove the pit. In total you need 300 grams of cleaned apricots. Then cut it in even pieces as well and add it to the carrots. Also add the cinnamon sticks and the ginger syrup. Now cover the pan with a lid and bring it to a simmer. Once it’s simmering turn down the heat and let it simmer on a low heat for around 20 minutes. The apricot needs to be soft and the carrot needs to be cooked. After that remove the cinnamon sticks and transfer it into a blender. Also add the glucose, the icing sugar, the isomalt sugar and a knife tip of xanthan gum. Now blend it till smooth. Then add the marigold leaves and blend it for another 30 seconds. When that’s done pour it into a bowl and let it cool down in your fridge. Now spread it on a silicon sheet using a stencil and level it with a pallet knife. Then remove the stencil and let it dry at 90 degrees Celsius for at least 3 hours. Once dry and still hot gently remove the discs from the sheet and shape them with the tartelette mold. Give the discs some more heat when necessary to prevent them from breaking. Then gently take it out of the mold and keep it dry and covered for later. Here I serve it with a cream cheese cream, a toasted carrot and apricot compote, a ginger gel, pistachio nuts and beautiful marigold leaves and flowers.