Mango-Passion Fruit Tart

• Make crumbs from the first 5 components.

• Gradually add the egg.

• Knead until smooth.

• Wrap in cling film.

• Let cool for at least 4 hours.

• Roll out the dough to 2 mm.

• Grease the molds with softened butter.

• Line the sides of the tart - chill.

• Then cut out the bottom.

• Bake at 150°C for 10 min, brush with cocoa butter.

• Bake further at 160°C for 15 min until golden brown.

ALMOND SPONGE CAKE:

• Whip the egg white until fluffy.

• Add sugar - whip.

• Add egg yolk - whip.

• Mix two types of flour - knead.

• Add butter melted to 45°C.

• Bake at 200°C for 6 - 8 min.

• Cut out 12 pieces - d 6 cm.

EXOTIC CREMEUX:

• Bring two purees to a boil.

• Add egg yolk with sugar.

• Cook until 82°C.

• Add soaked gelatin.

• Cool to 40°C.

• Add butter (fondue), Mascarpone cheese - blend.

• Fill the tarts to the edges.

WHIPPED GANACHE:

• Soak the gelatin.

• Heat heavy cream and glucose.

• Add the gelatin mass.

• Pour over the chocolate.

• Add warmed puree.

• Blend, cool to 26°C.

• Add semi-whipped heavy cream.

• Pipe into a Silikomart mold, freeze.

• Coat (the frozen cream) with neutral glaze.