Step 1

Preheat oven to 160ºC/325ºF.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.

Step 3

Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.

Step 4

Add the egg and bring the mix together until it forms a ball.

Step 5

Roll dough to 2mm (0.08 inch) thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.

Step 6

Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hour before baking for about 15 minutes until lightly golden.

Step 7

Combine all powders together in a mixer.

Step 8

Pour the egg whites, inverted sugar and hazelnut paste followed by the noisette butter. Set aside in the refrigerator.

Step 9

Pipe ¼ of the financier inside the tart and bale 170C (340 Fahrenheit )for 6-7 minutes.

Step 10

Mix the sugar with the Iota and combine with the puree and heat the mixture to at least 85°C (185°F). Pour on top the financier.

Step 11

Keep in the fridge until set.

Step 12

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Step 13

Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (85°C or 185°F).

Step 14

Remove from heat, stir in gelatin, let cool to 35°C (95°F) and add the butter and mix.

Step 15

Keep in the fridge for 12 hours before use.

Step 16

Pipe Passion fruit on top the tart and decorate with Fresh Mango.