1. Prepare the Crust:

1. In a small saucepan, combine dried apricots, water, sugar, and cardamom. Cook over medium heat until apricots are soft and liquid is syrupy (about 8 minutes). Let cool slightly, then blend into a smooth puree.
2. In a heatproof bowl, whisk egg yolks and apricot puree together. Place over a pot of simmering water and whisk constantly until mixture thickens (about 5 minutes). Remove from heat and whisk in butter until smooth. Cool completely.
3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the cooled apricot mixture into the whipped cream until just combined. Spoon into heart-shaped silicone molds, filling halfway. Freeze for at least 4 hours or until solid.
4. For the chocolate shell, melt white chocolate with coconut oil until smooth. Remove frozen hearts from molds and place on a wire rack. Spoon chocolate over each heart to coat completely, allowing excess to drip off. Let set at room temperature for 10 minutes.
5. For the mirror drip glaze, combine sweetened condensed milk and remaining white chocolate in a bowl. Heat gently until smooth, then stir in rose water and a pinch of gold luster dust. Let cool slightly until thick but pourable.
6. Place set hearts on a serving plate. Drizzle the rose gold glaze over the top, allowing it to drip down the sides. Refrigerate for 15 minutes to set the glaze. Garnish with extra gold dust if desired.
7. Serve chilled and enjoy the silky, aromatic flavors.