Ingredients
NO-BAKE TART BASE
Digestive biscuits powder – 200 gm
Melted butter – 40 gm
MANGO MOUSSE LAYER
White chocolate – 180 g
Mango puree – 70 gm
Whipped cream – 180 gm
Cream cheese – 70 gm
CHOCOLATE LAYER
Dark chocolate – 100 gm
Amul cream – 80 gm
CHOCOLATE MOUSSE LAYER
Dark chocolate – 80 gm
Amul cream – 40 gm
Whipped Cream- 150 gm
Method –
• Mix powder biscuits n melted butter and fill it in 8 inch round tart mould ( detachable base ).set it in the fridge for 15 min.
• Mango mousse layer -Melt white chocolate, add mongo puree .fold in soft cream cheese n whipped cream. Fill it in tart mould.
• Chocolate layer -Melt together dark chocolate and Amul cream. Pour it over mousse layer.
• Chocolate mousse layer – melt together chocolate n cream n fold it in whipped cream.
Pipe it using a nozzle on top of the tart.
• Chill in the fridge for 1-2 hours before serving.
Shared by : Chef Sandhya Singh Moga, Sandy’s Bake Studio
