Classic Mango Fruit Tart

Use the mimetic incorporation at room temperature.
In a mixing bowl with a paddle attachment Mix all the ingredients together to adough texture.
Laminate at 3 mn and cut disc and shape into a tart ring, pipe the almond cream and bake.
Time: 15'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
10% Water loss

In a mixing bowl with a paddle attachment cream the sugar and mimetic incorporation.
Add the eggs and mix for an extra minute.
Add the almond powder and CPT and mix at medium speed for 3 minutes
Pipe 35gr at the bottom of a cm tart and bake.

In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes. Fold the lighly whipped Chantypak.

Bring botth ingedients to a boil . let it cool down to 60/70 °C, and use a spray gun to spray over the tart.