Mango bavarois tartlets

Ingredients for 8 servings:

• 3 eggs
• 125 g sugar
• 125 g flour
• 50 g butter
• 1 lime(s), peeled into zest
• 4 egg yolks
• 150 g sugar
• 125 ml milk
• 150 g mango puree
• 250 ml sweet cream
• 3 sheets of gelatin
• 350 g mango puree
• 60 g sugar
• 90 ml water
• 6 sheets of gelatin
• 1 shot of brown rum

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

Fine pastry with Bavarian cream filling and mango

For the batter, first beat the three eggs with the sugar until frothy. Carefully mix in the flour, then the melted butter and lime zest. Spread a thin layer on baking paper and bake in an oven preheated to 150°C (300°F) for about twenty minutes, until the surface turns golden and the batter easily releases from the paper. Let it cool slightly and then cut out eight small circles using serving rings. Place the circles in the bottom of the serving rings for later filling. For the bavaroise, first beat the egg yolks with the sugar until frothy. Bring the milk to a boil, let it cool slightly, dissolve the previously soaked gelatin leaves in it, and slowly pour it into the yolk mixture, stirring constantly. Heat over a bain-marie at 80°C (176°F) until the mixture begins to thicken (pull it apart to form a rose). Let it cool to room temperature, then fold in the mango puree and the stiffly whipped cream. Pour equal amounts into the serving rings. Let the cream set in the refrigerator for two to three hours. In the meantime, you can easily prepare the mango jelly. Heat the mango puree with water and sugar until the sugar has completely dissolved. Dissolve the previously soaked gelatin leaves in the mixture and let it cool until the jelly begins to set. Season with a dash of rum. Pour the mixture into the rings on top of the bavaroise and let it set in the refrigerator for another two hours. To serve, run a long, sharp knife around the inside of the rings and slide the tarts onto a plate. If you like, you can decorate with the leftover sponge cake and perhaps some extra mango sorbet.