Mango Cream Bar

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In a stand mixer, fitted with a paddle attachment, Cream butter and sugar until smooth.
Add in the remaining ingredients then mix until it forms a dough.
Press into an even flat square then wrap in a cling wrap.
Let it set in the chiller for an hour or until it becomes firm.
Dust the bench surface with flour then roll out the pastry to 3mm thickness.
Line the tart ring into a flat tray, cut the rolled-out pastry then transfer into the tart rings.
Blind bake for 15 minutes at 180℃ . Let it cool.
Fill the Tart with Cremfil Silk Cheesecake and Vivafil Mango.
Pipe some Vivafil Mango and Whipped cream on top, finish with mint leaves.

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