Fruit tartlet with whipped coconut ganache - Frotz

Ingredients

• 240 gr Butter 82% MG
• 130 gr Luster Sugar
• 60 gr Almond Flour
• 100 gr Egg
• 4 gr Fine Salt
• 530 gr Loose Flour
• 130 gr Sablée White tartlets
• c/s Cocoa Butter
• 600 gr Mango Pulp Frotz
• 210 gr Passion Fruit Pulp - Passion Fruit Frotz
• 180 gr Sucrose
• 10 gr Pectin NH
• 12 gr Gelatin Sheets - GOLD (180-200 Bloom)
• 600 gr Mango Frotz Dice
• 125 gr Liquid Cream 35% MG
• 185 gr Coconut Pulp (with zest) Frotz
• 50 gr Invert Sugar
• 25 gr Liquid Glucose 38DE
• 3 gr Gelatin Sheets - GOLD (180-200 Bloom)
• 0.92 Kg of Coconut Ganache whipped topping
• 375 gr Liquid Cream 35% MG