Use the mimetic at room temperature. In a mixing bowl with paddle attachment, combine all ingredients together until it forms a dough, cover with clingwrap then rest into chiller for 30 minutes. Laminate into 3 mm thickness. Cut into discs and shape into tart ring. Bake in a deck oven at 180°C top and bottom heat for 15 minutes.
In a mixing bowl with whisk attachment, combine all ingredients together except oil, mix into medium speed for 3 minutes then shift into high speed and mix for 4 minutes, shift into low speed then add oil while continuously mixing for 2 minutes. Spread in 1cm into a greased pan lined with parchment paper, bake in a deck oven at 230°C top and bottom heat for 4 minutes.
In a mixer with a whisk attachment mix the cremyvit and water for 5 minutes at medium speed. Fold the whipped festipak and topfil smooth mango.
Spread the Topfil Smooth Mango into a silicon mold same size as the tart shell and freeze.
Heat harmony classic and water until it boils, let it cool a bit. Use a brush to apply the harmony glaze.
Cut a disc of biscuits to fit in the tart shell. Add the custard cream to the rim of the tart then put the disc of Topfil smooth mango and brush with the Harmony classic.
Optional: add some lime zest on top.
