Use the mimetic at room temperature. In a mixing bowl with a paddle attachment, Combine and mix all the ingredients together until it forms a dough, cover with cling wrap then rest into chiller for 30 minutes. Laminate at 3 mm and cut discs and shape into a tart ring. Bake in a deck oven at 180°C top and bottom heat for 16 minutes.
In a mixing bowl with a paddle attachment cream the sugar and mimetic. Add the eggs and mix for an extra minute. Add almond flour and cremyvit then mix at medium speed for 3 minutes.
Pipe the Topfil Smooth Mango 35% into half sphere silicone mold and freeze until solid.
In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes. In a separate bowl, whip Ambiante at medium speed until medium peaks. Gently fold whipped Ambiante into cremyvit mixture.
Slice the fresh mango into thin stipes
Bring both ingredients to a boil. let it cool down to 60/70 °C before brushing over the tart.
In the tart shell, pipe the almond cream and bake. Let it cool down and spread the diplomate cream on top. Add the frozen Topfil smooth mango in the center of the tart, line up the mango sliced around and brush with the harmony classic.
