Mango – Quark – Tartlets …

Put spoon biscuits in a freezer bag and "run over" them with the rolling pin 😉 ... so crumble finely. Melt the butter in a saucepan. Add to the crumbled biscuits and mix well.

Place two dessert rings on a board. Fill in half of the biscuit crumbs and press firmly. Put in the fridge for 20 minutes.

Peel the mango, cut into wedges from the core, dice. Squeeze the lime. Mix the mango, lime juice and powdered sugar in a saucepan and briefly bring to the boil. Simmer gently for about 10 minutes. Let cool down. Add the rum and puree the whole thing. Soak 1 sheet of gelatine in cold water. Heat the mango puree a little more. Squeeze out the gelatine well and dissolve in it.

Soak gelatine in cold water. Squeeze the lime. Mix the quark with the sugar, vanilla sugar and lime juice until creamy. Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of quark cream. Add to the rest of the cream and stir in well

Distribute half of the quark mixture on the two biscuit bases. Put half of the mango puree on the quark. Chill for 10 minutes. Repeat the whole thing. Chill the tarts for two hours.

Use a knife to loosen the dessert rings from the tartlets and carefully pull them upwards. Put on dessert plate. Garnish as you wish.