Mango Cake

For the mango tart, knead the flour with butter, sugar and the egg to a smooth dough. Then flatten the dough, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. Then preheat the oven to 180 degrees.

Butter the springform pan well. Roll out the dough on a lightly floured work surface to a thickness of about 5 mm. Line the springform pan with the dough and raise a rim. Place a sheet of baking paper on top of the dough and fill with rice or baking peas.

Put the springform pan into the preheated oven and bake for about 20 minutes at 180 degrees. Then remove the baking peas or rice and the baking paper.

Bake the base again for about 20 minutes at 180 degrees. Then let the base cool very well in the springform pan. Melt the white chocolate in a water bath and then pour it on the cake base.

For the mango cream, soak the gelatine in enough water. Cut open the vanilla pod and scrape out the pulp. Place the mango puree (except for 1 tablespoon) in a saucepan with the vanilla pulp. Bring to the boil.

Beat the egg yolks with the sugar and the tbsp of mango puree until well blended, then add the 2 tbsp of flour. Stir in the warm mango puree and return to the saucepan. Bring to a boil and then cook on low heat for about 3 minutes.

Squeeze the gelatin sheets and add to the mango puree, mixing well until dissolved. Finally, add the 50 g of butter. Follow with

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