Soak the gelatin sheet in cold water.

Mix the sugar with Pectin NH.

Warm the apricot purée gently, stir in the sugar–pectin mixture, then bring to a light simmer for about 1 minute.

Remove from heat, squeeze out the gelatin, and stir it into the hot purée until fully dissolved.

Pour into half-sphere molds and freeze solid.

Tip: If you don’t have Pectin NH, you can use apple pectin or simply increase the gelatin quantity.

Heat the cream with the vanilla seeds until just boiling.

Place the chopped white chocolate in a bowl; pour one-third of the hot cream over it, stir until melted, then repeat in two more additions.

Cover the surface with plastic wrap to prevent a skin from forming and refrigerate overnight.

Note: This makes more ganache than needed for the tarts—you can halve the recipe or use the remainder for other treats.

Preheat the oven to 170 °C (Ober/Unterhitze).

Beat the grated almonds, egg yolks, and sugar (I) until thick and pale.

In a separate bowl, whip the egg white with sugar (II) to stiff peaks.

Gently fold the meringue into the almond mixture, then sift in the flour and fold again.

Finally, fold in the olive oil just until combined.

Spread the batter about 1 cm thick on a parchment-lined baking sheet or silicone mat and bake for 15 minutes, until pale golden.

Cool completely, then cut out 6 cm discs.

Pipe a spiral of chilled vanilla ganache onto each disc using a small round tip; freeze until firm.

Soak the remaining gelatin in cold water. Melt the chopped couverture in the microwave or over a bain-marie.

Heat the milk, cream (I), and vanilla seeds just to a simmer.

Whisk the egg yolks with the sugar, then temper with the hot milk mixture. Return to the pan and heat, stirring constantly, until the mixture reaches 83 °C.

Remove from heat, squeeze out the gelatin, and stir it in.

Divide the hot custard into three portions, stirring each into the melted chocolate until smooth (this forms a stable emulsion).

Allow the mixture to cool to about 30 °C, stirring occasionally to prevent skinning.

Whip the cream (II) to soft peaks and fold it gently into the cooled chocolate mixture—do not overmix.

Fill each half-sphere mold about two-thirds full with the almond mousse, spreading a thin layer up the sides.

Place one frozen apricot sphere into the center of each mold.

Top with a frozen almond-olive oil sponge disc (ganache-side down), pressing gently so the mousse reaches the edges.

Cover with plastic wrap and freeze until solid.

Soak the powdered gelatin in the portion II water.

In a saucepan, combine glucose syrup, sugar, and portion I water; bring to 103 °C.

Remove from heat, stir in the condensed milk, then the bloomed gelatin.

Pour the hot mixture over the chopped white chocolate; let sit 1 minute, then blend with an immersion blender (keeping the blade below the surface) until smooth.

Stir in green and yellow food coloring to achieve a vibrant green.

Cover with plastic wrap on the surface and refrigerate overnight.

Mix the chopped cookies, almonds, and dried apricots in a bowl.

Melt the dark chocolate and cocoa butter together; stir into the dry ingredients until evenly coated.

Place a 7 cm ring on parchment or a silicone mat; spoon in about 3 tsp of the mixture, press flat, and carefully remove the ring.

Repeat to make eight circles total.

Chill until fully set.

Prepare macarons (see your favorite recipe) and fill them with any leftover vanilla ganache; chill until set.

Warm the mirror glaze to 40 °C, then let it cool to 34–35 °C. Blend briefly to re-emulsify.

Unmold the frozen tarts onto a wire rack set over a tray.

Pour the glaze evenly over each tart, ensuring full coverage.

Once the glaze sets, use a toothpick or small palette knife to release each tart from the rack, wiping away any excess drips.

Place each tart on a crunchy base circle. Thaw in the refrigerator (or a cool cellar) until just soft—this takes only a short time.

Decorate with the filled macarons and fresh mint leaves (or your preferred garnish).