Pumpernickel chocolate tart with mango filling
Pumpernickel chocolate tart with mango filling crushes 3 slices Mestemacher Westphalian pumpernickel into crumbs for the base, melts 200g dark chocolate with 80g butter and 25ml cream plus vanilla pulp for ganache, pours into a tart ring lined with crumbs, chills to set, then tops with vibrant mango filling for tropical-chocolate layered dessert