Prosecco-Mango Tarts

• Cut the mango into very fine pieces.
• Bring the mango purée, passion fruit purée, and syrup to a boil.
• Add the mango pieces and briefly bring to a boil again.
• Add the pre-soaked gelatin.
• Evenly spread approximately 3 g of the mixture onto the tart bases.

• Bring Prosecco, sugar, and lemon zest to a boil.
• Add the egg yolk and cook to 82°C (until it thickens, known as “à la rose”).
• Soak the gelatin in cold water.
• Add the gelatin to the egg mixture.
• Whip the full cream until stiff.
• Let the egg mixture cool slightly, ensuring it doesn’t set too much.
• Gently fold in the whipped cream.
• Pipe the mixture onto the tart base using a round No.10 piping tip, creating a domed shape.

Garnish Ideas

• White chocolate decoration
• Gold leaf
• Mango cubes