Combine 250 g type 00 flour, 125 g cold unsalted butter, 125 g powdered sugar, 100 g almond flour, 1 whole egg, and salt until sandy.

Roll the dough to 3 mm between parchment paper sheets and line the tart ring.

Freeze the lined tart shell for 30 minutes.

Cream 100 g softened unsalted butter with 100 g granulated sugar until pale.

Beat 1 whole egg into the butter mixture, then fold in 50 g almond flour and 30 g type 00 flour.

Spread two-thirds of the frangipane evenly inside the frozen tart shell.

Bake the tart at 160°C for about 25 minutes, until the filling is set and golden.

Heat 350 ml whole milk, 50 ml heavy cream, and 100 g passion fruit juice until almost boiling.

Whisk 120 g egg yolk with 150 g granulated sugar until foamy, then whisk in 35 g cornstarch.

Pour the hot milk mixture over the yolk mixture and return it to the saucepan.

Cook while whisking vigorously until the custard thickens and bubbles form at the surface.

Stir 6 g rehydrated gelatin sheets into the hot passion fruit custard until dissolved.

Cover the custard with parchment paper touching its surface and chill until completely cold.

Whisk the cold custard smooth and spread it over the baked frangipane layer.

Chill the tart while preparing the mango gelée.

Blend 400 g ripe mango into a smooth purée and strain it through a fine sieve.

Heat the mango purée with 50 g granulated sugar, then dissolve 2 g rehydrated gelatin sheets into it.

Cool the mango gelée until barely warm and pour it over the chilled passion fruit custard.

Chill the tart until the mango gelée is fully set.

Boil 150 g granulated sugar with 50 ml water until the syrup reaches 121°C.

Whip 100 g egg whites to soft peaks, then slowly pour in the hot syrup while mixing.

Whip the Italian meringue until cool and pipe it over the set mango gelée before serving.