Mini Trendy Speculoos, Foie Gras, And Fresh Mango

Preparation

1. 1

   To make the foie gras cream, blend the foie gras, then add the liquid cream. Season with salt and pepper. Then bag with a smooth tip.

2. 2

   To prepare the fresh mangoes, cut the mango with a mandolin to obtain 3mm thick strips. Then cut the strips into sticks. Then, mix the speculoos to obtain powder.

3. 3

   To assemble, start by filling the tartlets with the foie gras cream and smooth with a spatula. Then place the mango sticks on half of the tartlet and adjust to the size of the speculoos pie shell. Then sprinkle the other half of the tartlet with the speculoos powder, making sure not to get any on top of the mango.