Mango Mousse Tart Recipe

Preparation

• To prepare the crust line the bottom of the cake pan with baking paper.
• In a food blender, add Biscoff biscuits, and blend until fine.
• Add melted unsalted butter and process until combined.
• Transfer the mixture to the lined cake pan and press the mixture into the bottom.
• Refrigerate for 30 minutes.
• To prepare mango mousse in a blender, pulse the mangoes until they turn into a smooth purée.
• In a large bowl, add whipping cream, while beating, gradually add icing sugar, and beat until soft peaks form.
• Refrigerate before use.
• In another bowl, add gelatin powder and water, and stir well.
• Add the gelatin mixture to the mango purée, and mix well.
• Gently fold the mango purée into the whipped cream.
• To prepare the jelly layer soften your gelatin sheets in a bowl of cold water.
• In a saucepan, add water, sugar, and rose water.
• Heat on medium-low heat until the sugar dissolves.
• Squeeze the water out of the softened gelatin sheets.
• Place the sheets into the saucepan, and mix until everything dissolves completely.
• Let the mixture cool down to room temp.
• On top of the set mousse cake, nicely arranged the sliced mangoes.
• Pour the mixture until it covers the sliced mangoes.
• Refrigerate overnight to set.
• Enjoy!