Jungle Pulp Mango Tart
- 45 grams of cold water
- 98 grams of icing sugar
- 270 grams of cake flour
- 30 grams of almond powder
- 195 grams of butter (cold)
- 275 grams of Jungle Pulp Mango Puree
- 60 grams of sugar
- 7 grams of lemon juice
- 7 grams of gelatin powder. (Hydrate)
- 45 grams of icing sugar
- 120 grams mango base
- 240 grams of whipping cream
- (Beaten up to 50%)
- 105 grams mango base
- 15 grams of sugar
- 30 grams of water
- 4.5 grams of gelatin powder (Hydrated)
- 2 mangoes cut into very thin half-moons
- Preheat the oven to 170°C.
- In the blender, add all the ingredients for the base of our cake. Beat at low speed until integrating and obtaining our dough.
- Once the dough is ready, grease a 24 cm round cake mold. Stretch and make the base of the cake and press the bottom of our cake with a fork.
- Place wax paper on top of the cake with some baking stones. Bake for 10 min at 170°C. Once the 10 minutes have passed, remove the paper with the baking stones and bake again for 12 minutes at the same temperature. Cool and unmold.
- Prepare the mango base for we are going to mix all its ingredients and mix the hydrated gelatin and reserve. To hydrate the gelatin, heat it with a little water in the microwave.
- For the filling, place the whipping cream and the icing sugar in the blender, beat 50%, that is, do not create a compact mixture if it is not manageable. Then add the mango puree for the filling. Beat, and add our cake.
- We mix the ingredients of our mango jelly. Pour over our cake already with the filling and refrigerate for 2 hours.
- And we decorate with half-moons of mango in the shape of a rose. Assemble them from the edge to the center, cut, serve, and enjoy.