Mango Almond Tart

	Grams
Almond Cream (Frangipane)
Butter	500
Caster Sugar	500
Almond Meal	500
Eggs	400
Flour	100
Almond Cream (Frangipane) total	2000
Mango Filling
Cremyvit	400
Topfil Mango	240
Ambiante	80
Mango Filling total	720
Mango Disc
Topfil Mango	1200
Mango Disc total	1200
Tart Shells
Large Vanilla tart shells	32 pieces
Tart Shells total	32
* Ingredients

Working Method

Almond Cream (Frangipane)

To make the frangipane, use an electric mixer with a paddle to beat the butter and caster sugar until creamy.
Add the eggs slowly and beat until smooth texture is achieved.
Add the almond meal and flour last and mix until combined.
Pipe the frangipane into pre-baked tart shells.
Bake at 160 degrees for 20-30 minutes and allow it to cool down.

Hint: Add a small amount of almond meal to the frangipane prior to adding the eggs to minimise the risk of splitting the mixture.

Mango Filling

Follow the instructions on the packaging for Cremyvit.
Once mixed, weigh up 200g of the finished Cremyvit.
Add Topfil Mango to Cremyvit and mix both together using a whisk. Make sure not to add all of the Topfil Mango at once.
Whip the Ambiante to soft peaks.
Fold the whipped Ambiante into the Mango Cremyvit. Use a whisk to achieve a nice emulsification and texture.

Mango Disc

Spread Topfil Mango onto silicone mat.
Place in the blast chiller.
Cut with a ring cutter.

Assembly

Pipe a thin layer of mango filling on top of the almond cream.
Place the frozen Topfil Mango disc on top and smooth the excess filling with a palette knife.

Decoration

Spoon some Mango chunks on top of the disc.
Decorate with some mint leaves, white choc discs, matcha powder and dried out red meringue dots.

About this recipe

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