Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add in the extract and flavouring and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth.
Scoop 20g of the Almond Cake into the gingersnap tart shells, Bake at 325°F/163°C for 20 to 35 minutes or until golden brown. Allow to cool to room temperature and then place in refrigerator until completely cool and firm. Once completely cooled, pipe the Fig Mousse in rosettes and garnish with one Black Currant Apricot mini macaron and Acorn.
