Directions

• Dough:
• Beat the butter with the regular and vanilla sugar until a creamy consistency.
• Add egg yolk, beat until homogeneous.
• Add flour and knead the dough.
• Form a disc from the dough, wrap it in clingfilm and put in the fridge for an hour.
• Take out the cooled dough, roll it out and put it in a form. Use a fork to make small holes on the bottom so that the dough does not rise.
• Put foil and weight (dry beans or rice) on the dough. Place in an oven heated to 180 degrees convection mode and bake for 15 minutes.
• Remove the weight and bake for about 10 more minutes.
• Cool down the base.
• Cream:
• Carefully mix mascarpone with honey, vanilla sugar and lemon juice using spatula (do not whip).
• Separately whip the cream.
• Carefully (!) mix the cream with cheese mass, not too long and not intensive, from bottom to up.
• Spread the cream on the cooled basis.
• Arrange the sliced mangoes on top of the mascarpone cream in an attractive pattern.
• Topping:
• For longer shelf life use the instant gelatin. Boil it according to the instructions on the package. Brush the fruits with a brush.
• Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.