Make the apple filling: In a sauce pan on medium heat combine panela, sugar, mint tea, and 1/4 cup water. Stir continuously until mixture begins to bubble. Reduce heat so mixture simmers, stirring until panela has dissolved. Remove from heat. Half apples lengthwise, then thinly slice. Place apple slices in bowl and cover with mint panela syrup. Toss to coat, cover and refrigerate overnight.
Make the panela whip: Whisk all ingredients together until stiff peaks form. Set aside.
Make the crust: In a medium sized bowl combine flour, sugar, butter and 2 tablespoons ice water. Using a food processor, pulse until dough begins to come together. Press dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Assemble: Preheat oven to 350 F. Line baking sheet with parchment paper and set aside. Roll out dough to 1/8 inch thickness and place on center of baking sheet. Arrange apple slices over dough, leaving a 1 1/2 inch border all the way around. Once apple slices are in place, curl edges of dough up and over apples. Bake crostata for 25 minutes, or until edges are crisp and golden
Serve crostata with whipped panela cream and dulce de leche.