Mango and vanilla is one of my favorite combinations! And with mango being my very favorite fruit, I knew I couldn’t go wrong with this tart!
It has several delicious layers inside, crunchy, fudgy and smooth, combined with loads of mango on top. It really tastes like a small piece of heaven.
The mango rose on top gives the tart an elegant look, and it’s quite fun to make.
If you prefer a simpler version, slices of mango on top of the tart will taste just as amazing.
It’s definitely not the last time I’m making this tart. I hope you like this recipe as much as I do.
Happy baking <3
Day 1
Whipped Vanilla Ganache:
- 3 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 400 ml heavy cream (min. 35%) (200 ml heated, 200 ml cold)
- 3 vanilla beans
- 110 g white chocolate (28%)
- Split the vanilla beans and scrape out the seeds.
- Soak the gelatin in cold water for 5–10 minutes.
