1 mango (300g without a seed) - cut into bite-size chunks
95g white sugar (depend on how your strawberry are sweet.)
150g heavy cream
8g geratin - dissolve in water (3 tbsp)
1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
Make the filling
1. Put mango and sugar in your blender and blender until smooth. Set aside.
2. In a large bowl, add heavy cream and whip them until stiff peaks forms, then add mascarpone and mix well using a hand mixer.
3. Add mango puree and mix to combine well evenly with a spatula. Set aside.
4. Heat the milk in a pot over medium-low heat, until it simmers slightly around the edges (not boiling) and add the dissolved gelatin. Remove from the heat and continue stirring gently until the gelatin has fully melted. Cool it slightly before mixing with mango mixture.
5. Add the gelatin mixture into mango mixture, little by little, mix gently each time.
6. Pour the mango mousse mixture into the tart shell. Chill the tart for a few hours before serving.
Note 1 : If you desired, you can decorate the tart with more mangoes!
Note 2 : You might end up with excess mango mousse. Keep it aside for the kids ;-)