Alphonso mango Tart

Soften the butter. Add the sugar, salt, invert sugar and vanilla powder. Beat in the 2 flours and baking powder. Roll out the dough until flat to a thickness of 2mm. Cut out disks 7cm in diameter. Make a hole in the centre of each disk. Bake for 12 minutes at 150°C. Coat the pastry with cocoa butter and a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

Heat the PONTHIER mango purée then add the softened gelatine. Pour half-way up a Savarin flexipan 6cm in diameter, then refrigerate and turn out

Make an Italian meringue with the sugar, glucose, water and egg white. Heat the PONTHIER mango purée and add the softened gelatine. Once the meringue mixture is warm and stiff, remove from the beater and add a little mango purée to soften the mix. Then slowly add the meringue mixture to the mango purée. When the mixture is smooth and even, gently add the whipped cream. Fill a Savarin flexipan 6cm in diameter, then refrigerate and turn out.