Pumpernickel chocolate tart with mango filling

Ingredients for a cake mould with diameter of  16 cm

For the pumpernickel base

  • 3 slices of Westphalian pumpernickel
  • 200 grams of dark chocolate
  • 80 grams of butter
  • 25 ml cream
  • Pulp of one vanilla pod

For the mango filling

  • 350 grams ripe mango or deep-frozen fruit (thawed without liquid)
  • 50 grams sugar
  • 15 grams gelatine fix

For the chocolate frosting

  • 50 grams white chocolate
  • 30 grams butter
  • 40 grams icing sugar
  • 100 grams cream cheese


  1. Crumble pumpernickel. Place a handful in a small bowl. Using a double boiler, melt the chocolate.
  2. Add two spoons of the chocolate to the pumpernickel in the bowl and stir well. Place the bowl aside; the remaining pumpernickel will only be needed for decoration.
  3. Melt the butter in the remaining chocolate and stir in the cream. Add the pulp of the vanilla pod as well. Place the mass in a tart ring lined with baking paper. Press down gently and refrigerate for two hours.
  4. Peel the mango and blend the pulp in a bowl. Stir in the sugar and gelatine fix. Place the mass on the pumpernickel base and refrigerate for two hours.
  5. Melt the white chocolate in the double boiler. In the meantime, beat the butter until foamy and then fold in the icing sugar. Beat at high speed for three minutes. Then, little by little, add the cream cheese and white chocolate while stirring.
  6. Spread the mass on the tart, decorate with the pumpernickel and refrigerate for an hour once again.

Photo credits: Susanne Brauer