White Chocolate and Mango Tartlets

level 2

Used Callebaut products

Ingredients	Preparation
250g Callebaut - Finest Belgian White Chocolate - Recipe N° W2	Melt
16 Mini tart shells	Spoon a small amount of melted white chocolate into each tart shell and spread across the bottom
425 mango puree	Once set, fill with mango puree and decorate with the remaining melted chocolate
150g strawberries pistachios mint	Handful of pistachios Sprigs of mint Garnish