Directions

FoR CRUMBLE TART BASE:

1. Preheat the oven to 160 degree. Combine all ingredients together and mix until sandy texture. Spread on baking sheet and bake for 15 minutes until golden brown.
2. Once crumble completely cool, take 42-45g of crumble and press on 8cm diameter tart ring. Create even and clean tart shape shell and freeze.

FOR MANGO FILLING:

1. Bloom gelatin with cold water and set aside. Place mango filling in a bowl and combine with melted gelatin. Use immediately.

FOR PANDAN COCONUT CHEESE MOUSSE:

1. Hydrate coconut milk powder and salth with 100g of cream and whisk until smooth. Bloom gelatin with cold water and set aside. Whisk 200g of cream until soft peak and set aside.
2. In a mixer, paddle cream cheese and sugar until smooth. Add in the hydrated coconut mixture along with pandan paste. Melt gelatin and temper with a bit of the cream cheese filling. Pour back into the rest of the cream cheese filling. Fold with soft peak cream and spread on Silpat mould or a tray and freeze overnight.

FOR COCONUT CREAM TOPPING:

1. Hydrate coconut milk powder with 60g cream. Whisk until smooth. Whip 200g cream with sugar until almost stiff peak and add hydrated coconut milk and add salt.

Assembly

1. Once the crumble already shaped in a tart ring, unmold it and freeze it so it holds its shape. Add 50g of mango filling and freeze until set to touch.
2. Using 6.5cm round cutter, cut the mousse and place on top of the mango surface. Decorate with coconut cream topping and green chocolate leaves.