Mango Tart ｜ Party Kitchen --Recipe transcription of Party Kitchen

Put butter in a bowl and mix with a spatula until tender.
Add sifted powdered sugar and salt and mix to knead.
Add the sifted cake flour and mix until a uniform dough is kneaded. Add the beaten egg and mix with a spatula until a uniform and smooth dough is obtained.

After putting the dough together, wrap it in plastic wrap and roll it into a circle about 5 cm larger than the mold with a rolling pin.

Place the dough on a flat surface such as a cutting board and let it sit in the refrigerator for at least 1 hour.

Put butter in a bowl and mix with a spatula until tender.
Add the sifted powdered sugar and mix to knead.
Add half the amount of beaten egg and mix.
Add the sifted almond powder and mix with a spatula until smooth.
Add the remaining beaten egg and mix with a spatula.

After removing the tart dough from the refrigerator, wait until the dough is soft enough to bend without breaking.
Gently spread the tart dough on the mold and use a rolling pin or knife to cut off the overhanging dough.
Make a few holes in the bottom of the dough with a fork.

Squeeze out the claim damand in the piping bag and smooth it with a card.

Bake in an oven preheated to 180 ° C for 40 minutes until the surface is entirely light brown.
After baking, place the mold on a net to remove the rough heat, and carefully remove it from the mold.

Peel the mango and slice it into thin slices.
Apply mango sauce to the top of the tart dough and line up the mango from the edges of the dough toward the center.
Put napage and a small amount of water in a small pot and bring to a boil. When it becomes hard to apply, apply it to the surface of mango.