Ingredients
Sweet Dough
250 g / 8.8 oz   Flour
150 g / 5.3 oz   Butter
95 g /3.35 oz   Powdered sugar
30 g /1.06 oz   Almond Flour
1 ea   Egg
Salt, pinch
Vanilla Extract, as needed

Almond Cream
150 g / 5.3 oz   Almond Flour
150 g / 5.3 oz   Sugar
150 g / 5.3 oz   Butter
150 g / 5.3 oz   Eggs

Mascarpone Cream
125 g / 4.4 oz   Mascarpone
5 g / .17 oz   Sugar
45 g /1.59 oz   Whipped cream
75 g /2.65 oz   Orange sticks

Mango Gelee
375 g /13.2 oz   Mango Purée
10 g / .35 oz   Sugar
10 g / .35 oz   Sheet Gelatin
75 g /2.65 oz   Mango, diced

Preparation
Sweet Dough
Blend together the butter at room temperature, the icing sugar, salt,egg, Vanilla Extract and Flour. Sieve the Almond Flour and lightlyfold it into the mixture. Place the mixture in the refrigerator. Linethe tart pans and bake the crust lightly (half bake).

Almond Cream
Mix gently all the ingredients together. Spread a thin layer of thealmond cream on the lightly pre-baked crusts. Bake them again inthe oven at 356°F/180°C for seven minutes in order to thicken thealmond cream. Place aside.

Mascarpone Cream
Beat the mascarpone with . of the whipped cream and the sugar.Whip the rest of the cream and incorporate into the mascarpone tocreate an even mixture. Cast into domes of 35 cm inch diameter.Freeze.

Mango Gelee
Plunge the Sheet Gelatin in cold water. Heat . of the MangoPurée, dissolve the melted Sheet Gelatin in it and add the restof the purée and the diced mangos. Leave the mixture to thickenslightly before casting it into the tarts. Lay the gelatin mixture intothe prepared mascarpone rounds and freeze.

Specialty Ingredients
#28022   Mango Purée - Frozen
#90070   Sheet Gelatin
#90350   Almond Flour
#90072   Vanilla Extract