Mix the butter with the sugar for a few minutes until creamy.

Add the egg and mix well, then stir in the almond flour and give it a good mix.

Add the flour and salt and mix to form a dough.

Wrap the dough into plastic wrap and refrigerate at least 30 minutes.

Place the dough on a floured working surface and roll it into a thin sheet.

Cut small pieces of dough and use them to line your tartlette molds - 8cm diameter are mine.

Prick the dough with a fork and bake in the preheated oven at 350F -180C for 15-17 minutes until golden brown and crispy.

Allow to cool down in the molds then carefully remove and place aside.

Bloom the gelatin in cold water.

Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.

In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.

Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.

Remove from heat and stir in the gelatin.

Allow to cool down to 40C then add the butter, mixing well to incorporate it.

Pour about 1 tablespoon of mango cremeux in each tart shell/crust and refrigerate to set.

Combine all the ingredients in a heatproof bowl and place over a hot water bath.

Cook, stirring often, until the mixture reaches 80C and it looks thickened.

Remove from heat and allow to cool down to room temperature then pour over the mango cremeux, filling the shells to the top.

Refrigerate until set once again.

Combine the flour, sugar and salt in a bowl.

Pour the melted butter over and mix well.

Spread the crumble in a baking tray lined with baking paper and bake at 350F - 180C for 10-15 minutes until golden brown and crispy.

Place aside until needed.

Combine the berry puree, sugar and agar agar in a saucepan.

Place over low heat and cook for about 2 minutes.

Remove from heat and allow to cool down then transfer in a blender and pulse until smooth.

Spoon into a pastry bag and place aside.

Combine all the ingredients in a heatproof bowl and place over a hot water bath.

Keep on heat until the sugar has fully dissolved then remove and mix with an electric mixer until it's stiff and glossy.

Spoon the meringue into a pastry bag fitted with a round tip.

Decorate the mango kalamansi filled tartlettes with whipped meringue, crumble, drops of berry fluid gel, fruits, mint leaves and chocolate shards.