Mozaic Beachclub
Apple tarts done right are few and far between in Bali. And as huge fans of the sweet and crispy classic ourselves, we’ve searched all over to find the real deal. Luckily, at Mozaic Beachclub (the sister restaurant to the famed Ubud flagship) not only do they serve it just as it should be done, but they use the freshest ingredients that the region has to offer. Executive Chef James Ephraim wanted to create a tart that not only gives you that familiar sweet, appley flavour, but he also wanted to show off the unique vanilla found in Flores, an island in the south-eastern part of Indonesia. This kind of vanilla makes such a difference to the recipe; it makes it stickier, richer, and most importantly, it arrives fresh on Mozaic Beachclub’s doorstep.
Encased by paper-thin layers of shatteringly crisp puff pastry, a smooth apple purée is made from caramelised Granny Smith apples, sweet and juicy with a very slight tartness. The pure vanilla flavours creep through the piquancy, beautifully rich and sweetly fragranced. Each sticky bite is then jazzed up by cinnamon almonds and a quenelle of vanilla ice cream. And what’s even better, this dessert is featured on Mozaic Beachclub’s lounge menu, which mean is can be served poolside or on the breezy deck & bar. (www.mozaic-beachclub.com)
