Frangipane Meringato Cocco-Almonds-Carrots

Who knows how never but with the arrival of autumn the desire to prepare sweets increases... even if I have never stopped...:)
Ingredients for 2 18 cm cake cakes (or a single large one):
Pate Sucree by Pierre Herme:
• 50 g of whole eggs
• 200 g of flour weak 00
• 125 g butter
• 80 g sugar
• 25 g of almond flour (of which 5 g of bitter almonds)
• 0.5 g salt
• The grated zest of a lemon (I added)
Coconut-Mandorle Frangipane:
• 100 g of fresh coconut grated very finely and buffered with absorbent paper
• 90 g of wholemeal almond flour (refined almonds with peel)
• 10 g of bitter almond flour
• 200 g soft butter
• 200 g icing sugar
• 200 g whole eggs
• 80 g flour 00 for desserts
• 1/2 teaspoon of orange blossom water
• The grated rind of half a lemon
Carrot jam:
• 100 g finely grated carrots
• 50 g of peeled apple cut into pieces
• 120 g sugar
• 50 g water
• The juice of half a lemon
• The grated rind of half a lemon
Italian Meringue:
• 250 g caster sugar
• 125 g water
• 125 g of egg whites a t. a.
• 4 g of lemon juice
For finishing:
• Fresh julienne coconut
• Petals or almond sticks
• Carameliser Cannon
Procedure:
Pates Sucree

Work the butter with flour, almond flour and salt with the leaf of the dough mixer or fingertips. Add the sugar and egg previously mixed together and aromas. Mix for a few minutes until a homogeneous mass is obtained. Spread the dough 2 cm thick and place in a fridge covered with food film for 1-2 hours.
Carrot jam
Pour the finely grated carrots into a saucepan, peeled and cut apple, sugar, water and lemon juice. Bring the gas to "boiling" and cook as if to prepare a classic jam for about 30 minutes. Halfway through cooking, mix with an immersion mixer to make the mixture smooth and continue cooking.
Remove from the fire when it reaches the right consistency and let it cool.
Lay the Sucree pate on a sheet of baked paper 4 mm thick, cover two small 18 cm diameter trays with a slightly stirred butter. Trim the edges at a height of about 3 cm. cover with contact film and store in the fridge.
Coconut-browned almond pepper
Work the butter and icing sugar with the leaf or whip in the mixer until a smooth and homogeneous mixture is obtained. Add the lemon rind, orange blossom water and start to add the eggs 1 at a time, making sure that the mixture is homogeneous before inserting the next one.
Finish the eggs, decrease the speed of the machine and add the coconut flour and almonds. Finally, insert the sieved flour and finish processing when the mixture is homogeneous.
Pour the mixture into a confectioner's bag.
Take the cakes from the fridge and with a fork pierce the base and the edge of the short crust pastry. Cover the base with a 5 mm layer of carrots.
Pour the frangipane mixture into the Sucree pate bases with the confectioner's bag until it reaches 3 mm from the edge. Heat and bake in the oven at 180°C for about 35' or otherwise until cooked.
Remove from the oven and allow to fracture completely.
Smooth the cakes on a plate or cardboard for sweets.

Italian Meringue

Pour the sugar and water into a saucepan, stir and make up to ebolizzione. Cook up to 120°C.
When the syrup has arrived at about 110°C, begin to assemble the egg whites with the lemon juice in the planetary plant that must be semi-milled before inserting the syrup.
Once the syrup has reached 120°C, pour it on the egg whites with the machine in motion at medium/high speed.
Mount the meringue until it is cold.
Place the meringue in a pastry bag with a spout of your choice and decorate the surface of the tarts.
Flame with the carameliser torch, sprinkle with sticks of almonds and place over the coconut julienne. Store in the fridge and leave in the fridge for 1 hour before serving.