Blend biscuits in a blender and mix with warm melted butter in a bowl. Put in a springform pan of 24 cm with removable base. Press with the back of a spoon and the base of a glass to form the crostata’s edges and base. Let rest in the fridge for at least 30 minutes. 

Peel the apples, remove the core and cut into small cubes. Sauté the apples with cane sugar, butter and rum in a pan. Add red currants and raspberries halfway through cooking. Remove from the cooker when the fruit is done and allow to cool. Remove the biscuit base from the springform pan after the resting time in the fridge and put on a serving dish. Distribute the fruit compote evenly on the biscuit base with a spoon. Beat the ingredients for the cream until creamy with a mixer or an electric whisk. 

Fill the cream in an icing bag with star nozzle and decorate the whole surface of your crostata. Thinly slice the apple and brush all sides with lemon juice using a pastry brush or your fingers to avoid browning. Garnish your crostata with apple slices, red currants, raspberries and mint leaves and store in the fridge until serving.

LuCake's tips:
•Use a springform pan with removable base to remove the biscuit base safely.
•You can prepare the fruit compote with apples and substitute the red fruits with peaches, apricots, cherries, pears, strawberries etc.
•You can store your crostata covered with a cake dome for up to 3 days in the fridge.