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1 - Sweet dough

	Flour T45		250 g
	Butter		150 g
	Icing sugar		95 g
	Almond powder		30 g
	Egg		1
	Salt		pinch
	Vanilla extract		as much as needed

Blend together the butter at room temperature, the icing sugar, the salt, the egg, the vanilla and the almond powder. Sieve the flour and lightly fold it into the mixture. Place the mixture in the refrigerator. Line the tart pans and bake the crust lightly (half bake).

2 - Almond cream

	Almond powder		150 g
	Caster sugar		150 g
	Butter		150 g
	Eggs		150 g

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

3 - Mascarpone Cream

	Mascarpone		125 g
	Sugar		5 g
	Whipped cream		45 g
	Boiron Orange Sticks		5 g

Beat the mascarpone with 1/3 of the whipped cream and the sugar. Whip the rest of the cream and incorporate into the mascarpone to create on even mixture. Cast into domes of 35 cm in diameter. Freeze.

4 - Spicy mango gelée

	Boiron Spicy Mango Puree		375 g
	Caster sugar		10 g
	Gelatine leaves		10 g
	Diced mango		75 g

Plunge the gelatine in cold water. Heat 1/3 of the fruit puree, dissolve the melted gelatine in it and add the rest of the puree and the diced mango. Leave the mixture to thicken slightly before casting it into the tarts. Lay the gelatin mixture into the prepared mascarpone rounds and freeze.