Mango Rose Tart

Very pretty dessert! It's a lot of work though. I had fun making all of the components, and we enjoyed it, but personally I'm not sure it was yummy enough to spend that much time again.

subheading: Pâte Sablée:

1⅔ cups (240 g) unbleached all-purpose flour

½ cup (56 g) icing sugar

¼ cup (25 g) almond flour

½ tsp fine kosher salt

7 tbsp (100 g) unsalted butter, cubed, cold

1 large egg, beaten

2 tsp water

subheading: Mango Curd:

2 tsp powdered gelatin

⅓ cup lemon juice

1 cup canned mango purée

½ tsp fine kosher salt

¾ cup (150 g) granulated sugar, divided

1 large egg, plus 5 large yolks

¼ cup (55 g) unsalted butter, cold

subheading: Crème Diplomate:

1 tsp powdered gelatin

1½ cups 3.25% milk, divided

1 vanilla bean

¾ cup (150 g) granulated sugar

½ cup (52 g) cornstarch

½ tsp fine kosher salt

1 large egg, plus 4 large yolks

2 tbsp unsalted butter, cubed, cold

½ cup 35% cream, cold

subheading: Mango Caviar:

½ cup mango nectar

¼ tsp agar agar powder (sold at natural food stores and online)

1 cup vegetable oil, chilled

subheading: Assembly:

2 mangoes, semi-firm

3 to 4 tbsp peach jam

Hot water, as needed

Directions at cbc.ca

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