More Sustainable Plant-Based Mango Fruit Tart

Mix all the ingredients until the homogeneiation of the dough. Form a rectangular dough and keep cool. Then perform 6 simple turns then roll out to 1.5mm.m
cut ring 8cm outside 6cm inside, stretch them to give an oblong shape.

Time: 15'
Oven Type: Convection
Top Temperature: 200 °C
Bottom Temperature: 200 °C
Damper: open
22% Water loss

In a mixing bowl with a paddle attachment, cream the mimetic incorporation and sugar.
Add the vivafil.
Add the almond powder and CPT.
Pipe into the baked puff pastry ring and bake an extra 10 minutes.

Time:10'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
8% Water loss

Mix in a mixer with a whisk attachment mix the cremygel PB and the almond milk for 5 minutes medium speed. fold the whipped ambiante nata.

Pipe the tofil finest mango on top of the diplomate cream and brush the Harmony sublimo.