Mango and Basil Compote Tartlets

Bake the biscuit base according to the standard recipe and prepare it so that at least 3 bases come out for each tart (alternatively, the biscuit base can also be bought ready-made). Cut out the bottoms with a baking ring and sprinkle the cut bottoms with an orange liqueur. Line 6 baking rings with baking paper and fix them in place, then place a base in each ring.

Soak the gelatine plates according to the instructions, mix the mango puree with sugar, lemon juice and yoghurt. Squeeze out the gelatine and stir into the mango mixture. Then put the mixture in the cold.

Puree the basil leaves together with lemon juice and sugar and pass through a sieve. Stir in gelatine powder and beat until the basil mixture thickens. Whip the cream until stiff and fold into the mixture.

Place the mango puree and the basil mixture on the base in layers and then refrigerate for 3 to 4 hours.

Remove the baking rings and the baking paper, decorate the plates with the remaining mango puree and the basil leaves and you're done!