Mango-Berry Tarts with Chocolate & Sea Buckthorn

There are some desserts that instantly put a smile on your face. These little cheesecake tarts combine a crispy chocolate crust with a creamy filling and three colorful layers of fruit jelly made from cranberry, sea buckthorn, and mango. They look festive, taste deliciously refreshing, and are surprisingly easy to make. Perfect for a summer lunch, a festive dinner party, or just because you want to treat yourself. In this blog post, you’ll find step-by-step instructions on how to make these colorful tartlets yourself.

Chocolate Crust:
– 150 g dark chocolate
– 75 g butter
– 75 g cookies or biscuits, finely crumbled

Cream Layer:
– 200 g full-fat cottage cheese or cream cheese
– 100 ml whipping cream
– 2 tbsp honey
– 1 tsp vanilla extract

Fruit Jelly:
– 100 ml mango puree
– 100 ml sea buckthorn juice
– 100 ml cranberry juice
– 6 gelatin sheets (2 per layer)
– fresh cranberries or red berries for decoration

Finishing touches:
– powdered sugar
– edible flower petals
– extra berries

 

Makes 6 tartlets

1. Chocolate Crust
Melt the butter and chocolate together, then mix in the cookie crumbs. Press the mixture into round serving rings or small tart pans (7–8 centimeters in diameter) placed on a baking sheet or plate. Let set in the refrigerator.

2. Cream Layer
Whip the heavy cream until light and fluffy. In a separate bowl, mix the cottage cheese with honey and vanilla. Gently fold in the whipped cream. Spread over the chocolate crusts. Return to the refrigerator.

3. Fruit Jelly
For each layer: Soak 2 sheets of gelatin per layer; gently heat the fruit juice, dissolve the gelatin in it, let it cool slightly, and pour over the cream layer. Start with the cranberry layer, then the sea buckthorn juice, and top with the mango layer, adding a few berries. Let each layer set before adding the next.

4. Decorating & Serving
Carefully remove the tarts from the mold using a warm knife. Serve the tarts on small plates, dusted with powdered sugar, topped with fresh berries, and, if desired, edible flower petals.

Let me know if you’ve made these delicious tarts.
Love, Daphne