Mix all ingredients to form a chocolate shortcrust dough and allow to rest.
Mix all ingredients for 1 minute on slow speed and then 3 minutes on medium speed.
Mix DAWN® Salted Caramel Fond and water together. Fold in the whipped cream in 2 stages. Fill silicone tartlet moulds 7cm Ø with salted caramel cream. Chill for half an hour and freeze.
Roll out the chocolate shortcrust dough to 3mm thickness and place in 10 x 10cm Ø tartlet rings. Pipe DAWN® Delifruit Extra Apple 10/10 onto the bases. Spoon the chocolate sponge batter on top. Bake at 180°C for 20-25 minutes. Cover the frozen salted caramel creams with DAWN® Decorgel Plus Caramel heated to 45°C. Place them centrally on top of the cooled tartlets and pipe bulbs of salted caramel cream around the outside. Decorate with a chocolate decoration such as a macaron.