Nougat and Mango Tartlets

- Rub 10 metal rings thinly with a little oil and sprinkle with some powdered sugar. - put in a dark sponge cake - melt the nougat in a water bath. - Soak gelatine in cold water, then squeeze out well and liquefy in Baileys. - Stir into the liquid nougat and then fold in the cream. - Pour into the prepared rings, leave a border of approx. 1 cm, and place another dark biscuit on top. - Chill for about an hour. - Peel the mangoes and chop them into small pieces. - Soak the gelatine in cold water - heat the mango puree a little, squeeze out the gelatine well and liquefy it. - Add the mango cubes and distribute on the tartlets, refrigerate for another hour. - Peel off the rings. - Liquefy the chocolate and put it in a piping bag. On a foil tape or a strip of parchment paper, pipe a grid and place it around the tartlet. Chill briefly, then peel off the foil. Garnish as desired