Confused macerate at room temperature butter with salt and egg yolks. Separately, dissolve the sugar in milk and add them to a trickle in the oil mixture. Little by little, add the sifted flour. Mix until complete mixing of products. Then take out the dough on a floured surface and interfere until smooth. Make the dough into a ball, wrap it in fresh foil and you put it in the refrigerator to set for at least 2 hours - the longer, the better. Cream: Mix macerate butter. Almonds and grind in a blender the walnuts. Add them to the butter and mix. Add egg, again stirring, then add the cream and essence and again stirring until a homogeneous mixture. We prepare the pan in which you will bake tart - I used such a pendulum bottom diameter 26 cm, wrapped it in aluminum foil and cover the bottom with baking paper and walls smeared with butter. Roll out chilled dough already on floured surface. Shape round with a diameter slightly larger than that of the tray in order to be able to fold. Carefully place the base and pressing the edges to the sides of the pan. The base with a fork, not to rise when baked. Pour on top walnut-almond cream, smoothing gently with a spatula. Top arrange mango pieces and bake in preheated oven at 180 g with blowing about 40 minutes. While the tart cool to room temperature, prepare caramel topping: On low heat in a small saucepan dissolve sugar 2 tbsp water (or juice compote), being careful not to boil. After complete melting of the sugar amplifies the fire and leave to cook until a golden caramel color, but without stirring. Then get out from the heat, add the butter and the cream, stir well and return to the clock on the stove several times. Pour over the tart. Serve with sour cream ball or ice cream.