Mini Mango Mousse Tarts

Cream together the butter and 1/4 cup sugar until light and pale, about 2-3 minutes.

Beat in the egg yolks one at a time, then add the almond paste and grated lemon peel, mixing until fully incorporated.

Fold in the flour gently until a soft dough forms, being careful not to overwork the mixture.

Divide the dough into 4 equal portions and press each into the bottom and sides of 4 mini tart pans with removable bottoms.

Bake the pastry shells at 375°F for 12-15 minutes until light golden brown, then remove and let cool completely.

Sprinkle the gelatin over 1/2 cup water and let sit for 1 minute to bloom, then warm gently over low heat until dissolved.

Peel, pit, and puree the large mango until smooth, then combine with the 6 tbsp sugar, lemon juice, and rum.

Stir the dissolved gelatin into the mango puree and refrigerate for about 10 minutes until it reaches a consistency similar to unbeaten egg white.

Whip the heavy cream to stiff peaks in a separate bowl.

In another bowl, whip the egg white to stiff peaks until glossy.

Fold the whipped cream into the mango mixture, then gently fold in the whipped egg white in two additions.

Divide the mango mousse evenly among the cooled tart shells and refrigerate for at least 30 minutes before serving.