Pour flour and butter in a medium size bowl. Break the butter into the flour by rubbing the ingredients between your fingers, util you get a sandy mixture. Stir in salt and sugar.
Incorporate the eggs and quickly knead into an even dough.
Place the dough in a container and refrigerate for at least one hour.
Line a 24-cm-diameter tart pan with parchment paper.
After the resting time, roll the dough into a 5-mm-thick disk and place it in the lined pan. Cut the excess dough from the borders and gently poke the bottom of the tart with a fork. Place the tart in the refrigerator while the oven is preheating.
Preheat the oven at 180°C and bake the tart crust for 30 minutes or until evenly golden. Let it cool down completely before filling with the chocolate ganache.
Preheat the oven at 100°C. Line 2 large baking trays with parchment papers.
Cut the apples into 1-to-2-cm-thick slices and place them in the line trays. The apple slices can be slightly overlaid, as they will shrink while baking.
Bake for about 1 1/2 hour, turning each apple chip upside down every 15-20 minutes. The chips should be dry crisp and golden once they are done.
Let the apple chips cool down before storing them into an airtight container.
Finely chop the dark chocolate and set it aside.
Pour the coconut milk in a small saucepan, add the rose buds and warm it up over low heat. Turn down the heat before the milk starts simmering. Let the rose buds infuse for 2-3 minutes before removing them.
Add the chopped chocolate in the saucepan with the milk and stir with a spatula until well combined. Pour the ganache in the tart crust and refrigerate for at least a couple of hours or until the ganache is firm.
Decorate the tart with the apple chips right before serving.