Matcha Mango Cheesecake Tart

Soften 7 g sheet gelatin in cold water.

Place 100 g milk, 50 g whipping cream, 6 g sugar and 150 g mango purée in a saucepan.

Stir over low heat until about 60°C, then remove from the heat.

Squeeze out the gelatin and stir it in until completely dissolved.

Divide the mango jelly mixture between two small molds.

Let the mixture cool slightly, then refrigerate.

Chill for about 4 hours, until firmly set.

Prepare and bake the tart base while the jelly sets.

Mix 60 g softened butter with 20 g icing sugar until combined.

Sift in 25 g almond flour, 85 g cake flour and 2 g salt.

Add 1 egg yolk.

Mix just until a smooth, soft dough forms.

Flatten the dough slightly and wrap it tightly.

Refrigerate for 1 hour.

Mix the matcha cheesecake filling while the dough chills.

Mix 150 g softened cream cheese with 40 g icing sugar.

Add 2 whole eggs.

Stir until smooth and evenly combined.

Mix 150 g whipping cream with 8 g cornstarch until lump-free.

Stir the cream mixture into the cream cheese batter.

Add 3 g finely grated lemon zest and 10 g lemon juice.

Sift in 6 g matcha and mix until evenly green.

Roll the chilled dough evenly between two sheets of parchment.

Line a round removable-base tart pan about 20 cm across.

Press the dough against the base and sides, then trim the excess.

Prick the base evenly with a fork.

Fill the tart shell with the matcha mixture and level the surface.

Bake in a preheated oven at 170°C for about 25 minutes, until the filling is set.

Let the tart cool completely on a rack.

Unmold carefully and place the tart on a serving plate.

Wash and peel the ripe mango, then cut the flesh away from the stone.

Slice the flesh very thinly so the pieces can bend easily.

Keep the slices refrigerated until decorating.

Spread prepared whipped white cream over the cooled tart.

Smooth the cream into an even layer.

Unmold the firmly set mango jelly.

Place one jelly in the center and reserve the remaining jelly separately.

Fill a piping bag fitted with a petal nozzle with the prepared white cream.

Pipe adjoining cream petals around the tart edge.

Leave space between the border and the jelly for the mango slices.

Gently curl each mango slice into a soft loop.

Arrange the slices around the central jelly.

Adjust them to cover the cream inside the petal border evenly.

Pipe a small cream rosette on top of the mango jelly.

Add the cherry and edible decorative pearls if using.

Finish with a few small edible herb sprigs if desired.

Cut into 8 portions with a clean knife and serve cool.