Sable Dough

1. Cut the cold butter into small cubes.
2. In a bowl, combine the flour, sugar, almond powder, and salt.
3. Add the cold butter cubes to the dry ingredients.
4. Mix the butter into the dry mixture until it resembles coarse breadcrumbs.
5. Add the eggs and mix until the dough just comes together.
6. Shape the dough, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
7. Roll out the chilled dough to a thickness of 3 mm.

Mango Pastry Cream

1. In a saucepan, heat the mango puree and passion fruit puree until warm; remove from heat.
2. In a separate bowl, whisk together egg yolks, sugar, and corn flour until smooth.
3. Gradually pour the warm fruit puree into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens.
5. Remove from heat, add butter, and stir until fully incorporated.
6. Transfer the mango pastry cream to a bowl, cover it with plastic wrap (directly touching the surface), and chill before using.

Mango Jelly Insert

1. In a bowl, mix the sugar and pectin NH together.
2. In a separate saucepan, heat the mango puree until it’s warm but not boiling.
3. Gradually whisk the sugar-pectin mixture into the warm mango puree.
4. Continue to heat the mixture, stirring constantly, until it thickens and comes to a gentle boil.
5. Remove from heat, add the lemon juice, and pour the mango jelly into the half-sphere mold.
6. Keep it in the freezer until it sets.

Vanilla Whipped Ganache

1. Begin by soaking the gelatin in cold water in a small bowl and let it sit for a few minutes until it absorbs the water.
2. In a saucepan, heat the cream and the scraped seeds from the vanilla bean over low heat until it’s hot but not boiling. Remove from heat.
3. Add the soaked gelatin to the hot cream and stir until the gelatin is fully dissolved.
4. Place the white chocolate in a heatproof bowl.
5. Pour the hot cream mixture over the white chocolate and let it sit for a minute to melt the chocolate.
6. Stir the mixture until the white chocolate is completely melted and the ganache is smooth and well combined.
7. Allow the ganache to cool in the fridge for at least 12 hours.
8. Once cooled, whip the ganache with an electric mixer until it reaches a light and fluffy consistency.
9. Use the vanilla whipped ganache as a topping for the tart.

Assembly

1. Roll out the sable dough to a 3 mm thickness, line a 9 cm diameter x 2.5 cm high tart mold and bake at 175°C for 15 minutes. Let it cool.
2. After the tart shell has cooled, pipe the first layer of mango pastry cream. Place an 8 cm diameter dacquoise disc inside the tart shell. Continue piping the mango pastry cream up to the edge.
3. Position the mango jelly insert in the center of the tart.
4. Using a petal-shaped nozzle, pipe the vanilla whipped ganache in the shape of flower petals on top of the tart.