Baking-proof apricot marmalade

  • Smear apricot marmalade on the crumbs, place one biscuit base on each base, then surround with oiled tart rings sprinkled with icing sugar.
  • Put the tarts together with mango yoghurt whipped cream and other biscuit bottoms.
  • Allow the cakes to solidify in the fridge for ~ 2 hours.
  • Decorate the edge of the cake with almonds.
  • Divide into slices, decorate with whipped cream, mangos and chocolate decorations.