Ingredients:

• Icing Sugar 225 g
• Butter 250 g
• Eggs 75 g
• Salt 4 g
• Baking powder 3 g
• Flour 600 g

Method:

• Mix first icing sugar, egg and butter shortly.
• Add baking powder and flour, mix into a homogeneous dough.
• Give the dough a rest in the fridge.
• Make the dough more flexible by adding a drop of water.
• Pin out the dough at 3 mm and cover a ring.
• Bake at 175°C in a deck oven, use 150°C for a rotation oven.

Ingredients:

• Sponge mix 1000 g
• Eggs 1000 g
• Butter (melted) 250 g
• Almond flour 125 g

Method:

• Mix the sponge mix together with the eggs for about 7 minutes at high speed.
• Mix the almond flour with the melted butter.
• Add it to the sponge batter, divide at 4 trays of 60 X 40 cm.
• Bake for 6 minutes on 230 °C.

Ingredients:

• Sahnissimo 100 g
• Water 100 g
• Farcitura Passion Fruit 100 g
• Whipped cream (3/4) 1000 g

Method:

• Mix Sahnissimo with water. Add Farcitura Passion Fruit.
• Gentle fold in the whipped cream.

Structure:

Coat a ring mold with the croute pastry rolled out until 2,5 mm thick. Bake it. Put a layer of white chocolate on it. Place a layer of ALDIA MANGO on it. Scoop the tropical mousse onto it, and spread it into a dome. Take a spoon a create a line in the tart from the inside to the outside. Let it set in the fridge. Finish it with some ALDIA FARCITURA PASSION FRUIT, fresh passion fruits, some red fruits and grated coconut.