For the crust:

Preheat your oven to 350 degrees Fahrenheit.

Grease an 8-inch tart pan liberally as to ensure the Oreo crust will not stick to the pan, and set aside. Into a food processor (this can also be done using a Ziploc bag and a rolling pin), put in your 24 Oreos and pulse repeatedly until they are uniformly crumbled. In a microwave/saucepan, melt 6 tablespoons of butter and then add to the food processor in a steady stream while repeatedly pulsing. Take the Oreo "dough" out of the food processor and put into your prepared tart pan and push down and flatten against the sides until you have a uniformly even tart crust, and then bake for 10 minutes on the middle rack. Let cool on your countertop for 20 minutes before putting in the fridge for at least an hour.

For the filling:

While the tart crust cools, get started on your filling. Pour your half and half into a saucepan and add the Chocolate Truffle tea and heat up, keeping an eye on it so it does not bubble over.

In a medium-sized bowl, put in your vanilla, egg, egg yolks, sugar, cornstarch, and salt, and vigorously whisk together for a minute or so until the egg mix is noticeably paler and slightly ribbon-y. At this point, your half and half should be simmering/bubbling. Turn off the heat, and without removing the tea leaves, scoop up a 1/4 cup of the hot infused half and half and slowly stream it into your egg mix while vigorously whisking to prevent curdling, and to temper the eggs. Repeat with another 1/4 cup and then pour the now tempered egg mix back into the saucepan while mixing to prevent curdling, and turn on the heat to medium-low. Constantly keep watch over the saucepan and whisk constantly, making sure to not take your eyes off it for even just one second.

Once the custard has thickened and is forming big bubbles, remove it from the heat and pass it through a fine-mesh sieve to get rid of the tea leaves. Then, add in your white chocolate and butter and fold into the filling until it is smooth and homogenous, then pour into your at least partially cooled tart crust and let sit in the fridge for 1-2 hours, or until the filling has set.

For the apples:

While the tart itself sets, get started on the apples. First, squeeze the juice of one medium blood orange and one lemon into a large bowl, making sure to strain out pulp and seeds. Then, add your sugar and jam, and whisk thoroughly until combined.

Then, take 1/3 cup of boiling water and put 1 tablespoon of Chocolate Truffle tea in it. Let sit for 5 minutes before spooning 2 tablespoons of the tea into the juice and sugar mixture, and whisk until combined. Cut the apples into a thin, semi-circle shape, and place in the bowl, making sure that every apple slice is coated with some syrup mixture. Cover and let macerate in the fridge for at least an hour.

Assembly and toppings:

Take your heavy cream and sugar and whip, either by hand or with a stand mixer, into stiff peaks, and place into a piping bag fitted with the tip of your choice. Remove your cooled tart from its pan and put onto a cake stand or plate, and take your macerated apples out of the fridge. Pipe on cream on the outer border of the tart, and garnish with mint and flowers. Arrange the apples so they appear to look like one big rose, and if needed, brush on some extra macerating liquid to make them really glimmer.

In a saucepan, put in 1 cup of sugar and water, if using. Heat until the sugar is a light amber color, and then let it cool until it is the consistency of maple syrup and is forming "hairs" when agitated. Using a whisk with its ends cut off, or two forks, start picking up sugar and flinging it over a large bowl to create your nest of spun sugar.

When you have a sufficient amount of spun sugar in the bowl, make sure your hands are dry, then pick up the sugar and gently cradle it, shaping into a small nest. Put in the center of your tart, and take many photos and enjoy!