🐥Mango-chii Duck Tart "Irresistible Sweet Treat" for the sweet tooth 🥭✨

✨Oh, sweet-loving citizens, adorable and cute, I - Greenifi Gelatine - the ambassador straight from the kingdom of delightful sweets, officially bring you the recipe for making Mango-chii Duck Tart. Not only is it delicious and pleasing to the eye, but it's also easy to make for all dessert enthusiasts!

🌟Greenifi Gelatine whispers, this is the secret that helped me secure the title of ambassador of this kingdom when I applied for the position long ago. Now, let's get started and see who can surpass my creation.

🧑‍🍳Ingredients:

• 8g + 7g Greenifi Gelatine

• 100g unsalted butter

• 50g + 25g powdered sugar

• 40g eggs

• 210g flour

• 200g cream cheese

• 100g whipping cream

• 40g water

• 120g fresh mango

• 5g lime juice concentrate

🧑‍🍳Instructions:

• Cream the softened butter with 50g of powdered sugar.

• Add eggs to the butter-sugar mixture and beat until well combined.

• Sift in 210g of flour and mix thoroughly. Divide into 2 portions of dough.

• Roll out the first portion into a rectangle about 2mm thick (28x22cm). Chill in the refrigerator for a few minutes. Then, cut into strips to form the tart crust.

• Roll out the second portion of dough into a similar rectangle. Chill in the refrigerator for about 5 minutes, then cut out circles using a round cutter to make tart bases.

• Assemble the tart bases in tart molds and bake at 165°C for 25 minutes.

• Soak 7g of Greenifi Gelatine in 35g of water and 8g of Greenifi Gelatine in 40g of water for about 10 minutes until softened completely.

• Place the cream cheese bowl over a pot of hot water to soften. Blend with 25g of powdered sugar until smooth.

• Mix in the whipping cream. Add the soaked and melted 7g of Greenifi Gelatine. Stir well.

• Melt the 8g of Greenifi Gelatine that was soaked.

• Puree the fresh mango with lime juice concentrate and mix well with the melted Greenifi Gelatine.

• Once the tart crusts are cooled, remove them from the molds.

• Pour the mango cream mixture into the tart shells, filling about 80% of each shell. Arrange the duck-shaped jelly candies on top and allow the mixture to set in the refrigerator for 4-6 hours.