Gluten- and dairy-free mango chocolate tarts

Ingredients for 4 servings:

• 4 eggs
• 100 g sugar
• 80 g flour, gluten-free
• ½ pack of baking powder
• 100 g dark chocolate coating
• 50 g soy cream (soy cream cuisine)
• 1 mango(s)
• 100 g mango puree
• 4 sheets of gelatin
• 50 g apple juice
• 100 g dark chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

For the sponge cake, preheat the oven to 180°C fan/convection oven. Separate the eggs. Beat the egg whites with a drop of fruit vinegar until stiff peaks form. Gradually add the sugar. Fold in the egg yolks by hand. Mix the flour with the baking powder and fold in. Spread the mixture, not too thickly, on a sheet of baking paper and bake in the preheated oven for 12 minutes. Be careful not to burn it. It’s best to keep an eye on it and remove it from the oven in good time. Let the sponge cake cool. Melt the dark chocolate coating on the lowest heat or in a bain-marie. Fold in the soy cream and let it cool slightly. Cut out circles from the cooled sponge cake using a dessert ring. You will need three circles for each cake. Place the dessert rings in a box lined with baking paper for easier refrigeration and place a base in each ring. Spread the chocolate ganache on the rings and refrigerate for 30 minutes. Once the chocolate layer has firmed up a bit, place another layer into the rings. For the filling, peel and finely dice the mango. You can also reserve a few nice mango slices for decoration. Soak the gelatine according to the package instructions. Mix the mango puree and apple juice and warm. Melt the gelatine in it. Add the mango pieces and let cool briefly. Spread the mixture onto the tarts. Place another sponge circle on top and chill in the refrigerator for at least 2 hours, or preferably overnight. For the outside decoration, melt about 100g of the chocolate coating. Prepare strips of baking paper. These should be as long as the circumference of the tarts. Remove the cake rings from the tarts. Using a piping bag or a fork, pipe the melted chocolate coating onto the strips of baking paper in circles or zigzags. It’s important that the designs aren’t too thin, so make nice, thick lines. All lines must be connected. Wrap the paper strips around the cakes and secure the ends of the baking paper together with Tesa or something similar. Chill. Pipe small decorations on top with the remaining chocolate coating. The cakes should be ready after about 1 hour. Carefully remove the baking paper from the hardened chocolate. Decorate the top of the cake with a dollop of vegan whipped cream, a mango slice, and a chocolate ornament, and serve.