Steps

Step 1

Preheat the oven to 150 ° C (Th.3). Prepare the sweet dough: mix in a salad bowl flour, diced butter, icing sugar and vanilla sugar. Mix briefly with your fingertips, add the egg yolks. Form a ball, flatten, flour it lightly, wrap it in a cling film, place 1 hour in the refrigerator.

2nd step

At the same time, prepare the sweets. In a bowl, beat egg and sugar. Soften the gelatin in a bowl of cold water. Squeeze the fruit juice of the Passion, filter it to remove the seeds (keep them for decoration). In a blender, mix mango flesh, lemon juice and passion fruit. Heat in a saucepan, whisk the egg-sugar cream, beat until the first broth. Off the heat, add the wrung gelatin in the fist, stir to melt. Let cool.

Step 3

Lay soft plates of heart-shaped prints on a tray. Mix the cooled fruit cream with the butter. Pour into the footprints. Place at least 2 hours in the freezer.

Step 4

Ganache: Melt the white chocolate and cream in a warm bain-marie or 2-3 min in the microwave medium power, after 1 min, monitor every 30 s. Add the butter, mix, leave at room temperature.

Step 5

Spread the dough on 2-3 mm thick, prick it with a fork. Lay soft impression plates on an oven rack or on a perforated plate. Line the dough imprints by applying it well. Bake for 15 minutes: the dough should brown.

Step 6

Fill in the ganache crusts. Put the sweets on it. Decorate with passion fruit seeds.