In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, lemon zest and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.Add the sifted flour with salt and mix just to combine.Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.
The day after, roll the dough gently until you have an even 3 mm. thickness.Gently ease the dough into the sides of a 7 inches (18 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the tin.Using the knife, remove the overhanging pastry.Refrigerate for 3 hours, or freeze.
Soften gelatin sheets or powder in cold water.
Withy fruits purees, egg yolks, sugar and whole eggs, realize a crème anglaise.
When temperature reaches 180F - 82°C, remove from the heat and add gelatin sheets.
Let cool until 120F - 50°C, then gradually add cold diced butter, mixing with a hand blender.
Pour 265 g of exotic mixture in a 6 inches round mould (16 cm), refrigerate for a few hours, then freeze.
In a small bowl, combine the second mass of sugar with pectine Nh.
In a small pan, heat the mango puree with the first mass of sugar until 104F - 40°C.
Add sugar/pectine mixture and bring to a boiling point, stirring constantly.
Cook for about two minutes, place in a small bowl, cover with cling film and refrigerate (to prepare the day ahead).
In a bowl, combine sugar with butter.
Add almond meal and mix to combine.
Then, add beaten whole egg and sifted corn starch.
Gently combine until you get a smooth mixture.
Combine the egg yolk with heavy cream.
Heat fan oven at 320F - 160°C.
Bake the tart shell for 15 minutes on a perforated baking tray.
Out of the heat, gently remove the tart ring and let the tart shell cool.
Brush the outside edges of the tart with egg wash.
Pour the almond filling in a pastry bag and pipe 150 g of the mixture in the shell.
Smooth the surface with a small spatula and bake for 12/13 minutes.
Let completely cool.
Set aside to assemble.
Soak gelatin sheets in cold water.
In a small saucepan bring water and sugar to 218F – 103°C.
Remove from the heat and when the mixture reaches 160F – 70°C, add wringed gelatin sheets and stir to melt.
Let the nappage cool until 90F – 32°C before using.
With a pastry bag, pipe a layer of mango confit on the almond filling, smooth the surface with a small spatula and refrigerate for about 30 minutes.
Remove the exotic custard from the mould and place on a wire rack.
Use the neutral nappage to glaze and place the glazed custard on the mango confit.
Refrigerate for a couple of hours to let the custard to be thawed.
Garnish the edges of the tart with shredded coconut, tempered white chocolate petals and gold leaf.
Let the tart room temperature five minutes before serving.