Stracciatella-Coconut-Tartlets
| Ingredients | for 8 Tartlets |
| 1 pack | "Wiener" base (500 g) |
| 1 | Ripe mango |
| 15 g | Coconut flakes |
| 4 tbsp. | Orange juice |
| 4 pcs. | Gelatine |
| 200 g | Whipped cream |
| 1 cup (250 g) | “Der Große Bauer Stracciatella“ |
| 8 | Cherries |
| 1 pack | Vanilla Sugar |
Making
1. cut out 8 circles (6 cm Ø each) from a Viennese base (pack the remaining bases well and use them elsewhere in a timely manner). Place the cake circles in 8 dessert rings. Finely crumble 20 g of the remaining cake base. Toast the cake crumbs and grated coconut in a pan without fat for 3-4 minutes until golden brown, remove from the pan.
2. soak the gelatine in cold water for the filling. Mix the "Der Große Bauer Stracciatella" yoghurt and vanilla sugar. Squeeze out the gelatine and melt in a small pan. Stir in 4 tablespoons of yoghurt, then stir into the remaining cream. Chill the cream for approx. 15 minutes until it starts to gel.
3. in the meantime, cut the mango from the stone. Peel the flesh and cut into slices. Using a round cutter (6 cm Ø), cut out 8 circles from the mango. Cut the remaining mango into small pieces. Puree the mango cubes with the orange juice. Whip the cream until stiff and fold into the mousse. Place 1 mango slice on each cake base. Spread the yoghurt cream over the 8 cakes. Chill the tarts for at least 4 hours.
4. remove the stracciatella tarts from the tin using a knife. Sprinkle each tartlet with 1/2 tbsp of toasted desiccated coconut and decorate each with 1 cherry. Spread the mango sauce decoratively on plates and arrange the tartlets on top.
