Put 25g of fine sugar and 10g of water into a small pot, heat over low heat until it becomes a slightly thick syrup, add 30g of chopped almonds, and stir constantly until the whole thing becomes loose and no longer sticky. The almonds are thick and evenly brown. Turn off the heat immediately. Pour onto a baking sheet lined with baking paper and spread to cool. Cut 4 slices of canned apricots into quarters. Wrap them in kitchen towels to absorb the moisture completely. Leave to cool completely. To make the Sushi Fruit Tart, mix 120g whipping cream and 10g caster sugar, beat with an electric egg beater at high speed until it has a slightly rough texture, put it into a piping bag, cut an opening of about 0.7cm at the tip, and put it into a piping bag. How to make Sushi Fruit Tart by squeezing the cream spirally on top of the tart

Sprinkle the almond brittle evenly on top of the cream and gently press it with your hands to shape it.

< p>Put canned apricots, red berries and mint leaves on the surface for decoration