Coconut-Mango Tartelettes

It seems like ages have past since i have been here. Though, i was out of action for a few months, it felt like eternity. I have missed following the action of all my favorite bloggers and their ever so ingenious posts.
I have completed my course and am back from Paris, the internship was one crazy ride which has taught me a lot.Updates on this will be followed up in another post.

Today, I would like to share with you a recipe for coconut mango tartelettes. The fun part is that there is a lot of coconut used up here, right from the base to the cream to the garnishing. Every coconut lover’s dream.


Makes 8 tartlettes 6cm.

Sweet shortcrust pastry:
Icing Sugar 45g
Almond Powder 15g
Coconut Flour 20g
Salt 1g
Butter, softened 65g
Egg 1/2
All purpose flour 100g
Cocoa Powder 10g

Coconut Mousse
Gelatin powder 5g
Water 30g
Coconut Cream 140g
Heavy cream 150g
Sugar 40g

Mango Gel
Gelatin powder 1g
Water 7g
Sugar 10g
Mango Puree 105g

Sweet desiccated coconut



Sweet Shortcrust Pastry:
1. Sift the icing sugar, almond powder, coconut flour and salt in a mixing bowl. Add the softened butter and mix with a spatula.
2. Add half of an egg and mix till you obtain a homogeneous mixture.
3. Sift the flour and cocoa powder over the mixture and knead into a dough.
4. Chill for 2 hours.
5. Line the tart rings with the pastry and bake at 170C for 15 minutes.
Please refer to the post on lining tart rings.

Coconut Cream Mousse:
1. Mix the gelatin with water and give it a stir.
2. Pour half of the coconut cream with all the sugar in a pan and heat it till it simmers.
3. Remove from heat and add the gelatin and whisk till it is dissolved. Add this to the remaining coconut cream and whisk.
4. Whip the heavy cream and add it to the coconut cream mixture ensuring there are no lumps.
5. chill for at least 2 hours.

Mango Gel:
1. Mix the gelatin with water and give it a stir.
2. Add the mango puree, sugar and gelatin in a pan and heat till it comes to a simmer.
3. Turn off the heat and pour the mixture in molds.
4. Chill for at least 2 hours.

Coco-Mango Tartelette

Coco-Mango Tartelette


1. Sprinkle some desiccated coconut over the tart base.
2. Fill with the coconut cream mousse.
3. Place a mango jelly on the top.
4. Garnish with the desiccated coconut.

Bon Apetit!

Bon Apetit!

First Two Weeks at Ferrandi

Tarts, Tarts and More Tarts…….

The first month at school was admittedly quite difficult for me. Baking at home is one thing and baking in a professional environment is a completely different ball game altogether. The tools that you use, the quantity in which you make things was a little intimidating at first for me. 🙂 Nevertheless, I was quite excited and it has been a fun, hectic and hard first month for me.

We started off with tarts and it continued for a good two weeks. We were taught the traditional techniques that French use to make the different doughs, line tart rings etc. And I think it would be appropriate to skip the recipes and share with you interesting facts or techniques that I learn at school!

We started with the basic PATE A FONCER (shortcrust dough).We made only the TARTE AUX POMMES(apple pie) with this dough.
The French use the “SABLAGE” technique (taken from the verb Sabler which can be interpreted as Sand-like).
The flour and the fat (butter, chopped) must be rubbed together lightly until the texture is sand-like. If you over work the dough, the butter melts and you get crumbles. This means the dough shrinks while rolling and after being baked.

Chef's Tarte Au Pommes

Chef’s Tarte Au Pommes


The next dough is the PATE SUCRÉE(sweet dough) and we made quite a lot of French classics with this one. The major difference between both the above doughs is the content of sugar. As the sweet dough has more sugar it is more sweet and less elastic than the shortcrust dough. Hence, it is difficult to roll out compared to the shortcrust dough as well.

2 techniques to knead the dough. One, is sablage as explained earlier. The second method is CREMAGE where the butter, sugar and eggs are creamed first and the flour is added thereafter.

Once the dough comes together, the dough needs to be smoothed by the technique called FRASAGE. Form your dough into a log and using a scraper, start to scrape the dough from one in small quantity until all of the dough is smooth. Must be done a maximum of 2 times only.

One the dough is done, it MUST be left in the refrigerator to rest as the gluten gets relaxed and it is easier to roll out the dough.

Technique to Line the TART :
1. roll out the dough and place over the ring.
2. Create a base by pushing the dough in with your thumb.
3. Push in some dough by your thumb at the top to create an edge
4. Crop off the extra dough.
5. Pinch the edges to decorate.

Steps for Lining a Tart ring

Steps for Lining a Tart ring

Apart from the usual apple, lemon, chocolate tarts we also made some different ones like the Tarte Dacquoise, Victoria Tart. The Tart Dacquoise has a baked dacquoise( it is a mixture of meringue and almond flour) base, topped with vanilla cream and topped with tropical fruits. Whereas the Victoria tart has a sweet dough tart base blind baked, filled with sauteed pineapple cubes, topped with pineapple cream frozen disc, decorated with praline cream.

These were my least preferred tarts :

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The tarts that I loved the most :
Tarte Amandine : Sweet dough tart baked with almond cream, topped with almond flakes.
Tarte Citron : Sweet dough tart with lemon curd and confit lemon slices.
Tarte Bourdaloue : Sweet dough tart baked with almond cream and sliced pears.
Tarte Au Figues : Sweet dough baked with almond cream and sliced figs.

Bon Apetit!

Bon Apetit!

Next Post : Puff Pastry 🙂

Although late, I am still taking these tarts over at Angie’s Fiesta Friday! 🙂

PS: Apologies for the disastrous photos!

Tartelette au citron

Lemon and Limes! Two of my absolute favorite fruits ever. They are so versatile and enhance the flavor of any dish they are used in, sweet or savory. I love lemons so much that my hubby thought it fit to surprise me with a lemon cake for my birthday. 🙂
This recipe is perfect for the summers. The tartness of the lemon lime cream is well balanced by an element of surprise that comes from the sweetness of the tart. The cream can be made as tart as your taste buds enjoy.

Tartelettes Au Citron

Tartelette Au Citron

Makes about 2 dozen mini tartlets or 12 muffin sized tartlets

Sweet Tartlet :
150 g all purpose flour, extra for dusting
1 pinch baking powder
75 g sugar
zest of 1/4 orange (optional)
75 g butter, softened
1 egg yolk
1 tbsp cold water

Lemon Lime Cream :
1 1/2 (3g) sheets gelatin
150 ml lemon juice
50 ml lime juice
60 g sugar
3 egg yolks
1 egg
75 g butter, diced and softened
2 drops green food colouring

Instructions :
Sweet Tartlet :
Preheat the oven to 180°C

Place the flour, baking powder, sugar and orange zest on the work surface.

Add the butter. Using your fingertips rub the butter into the dry ingredients.
Continue rubbing until you get a crumbly texture.

Make a well in the center and add the egg yolk and water.

Knead until the dough is smooth.Cover with plastic wrap and chill for an hour.

On a lightly floured surface, roll out the dough slightly less than 2mm thick. Chill for 10 minutes.

Prick the dough with a fork.
Using a cookie cutter, stamp out rounds. Line the mini muffin pan or muffin pan with the rounds.

Bake for 10 -12 minutes or until firm and lightly brown.

Let cool slightly in the pans and transfer to wire rack to cool completely.
Lemon Lime Cream:
Soak the gelatin sheets in a medium bowl of cold water until softened, 5 – 10 minutes.

Combine the lemon juice, lime juice and sugar in a heavy saucepan.
Whisk in the egg yolks and whole egg.

Cook over low heat, whisking constantly, until the mixture comes to a boil.
Remove from the heat.

Add the food coloring and whisk until well mixed.
Squeeze the gelatin and whisk until dissolved.
Whisk in the butter until smooth.

Strain the cream through a sieve and blend it with a blender until smooth.
Remove into a bowl, cover and chill for 2 hours.

Spoon the cream into a piping bag and pipe mounds of cream into the tart shells. Or use a spoon.

Freeze until set, about an hour.

Remove from the refrigerator and serve at room temperature.

Bon Apetit!

Bon Apetit!

Berry Tart


Summer Berry Tart

Summer Berry Tart

It’s Spring time……….which means it’s time to get berrilicious.I can have strawberries any time of the day, so I sure am making most of the berry season.Back home in India,we would travel to Mahabaleshwar,a hill station located in the Western Ghats, just for the strawberries..There was never enough of the strawberry jam,jellies,the ice creams!

Back to the tart story, I along with my hubby was invited to a friend’s dinner party and decided to present them with a beautiful summery berry tart.It seemed like a good idea to take a break from all the chocolate desserts,a breather for my dear hubby as he is not into chocolates.Who can hate chocolate!

Well,I had picked up a lot of strawberries,raspberries and blackberries and ta da….here is a sweet,fresh,light, tangy dessert which will have you wanting for more.



220 g pâte sucrée (Sweet pastry)
250 g fresh strawberries
250 g fresh raspberries
250 g fresh blackberries
300 g chantilly cream
150 g Crème Pâtissière (Pastry Cream)
a few mint sprigs

Pâte sucrée  (Sweet pastry) :

250 g plain flour
100 g butter, cubed and slightly softened
100 g icing sugar, sifted
pinch of salt
2 eggs, at room temperature

Chantilly Cream :
250 ml whipping cream, well chilled
50 g icing sugar
vanilla essence or seeds scraped from a vanilla pod

Crème Pâtissière  (Pastry Cream) :
4 egg yolks
65 g caster sugar
15 g plain flour
15 g cornflour
350 ml whole milk
½ tsp vanilla bean paste
icing sugar, for dusting


For the Pâte sucrée   (Sweet pastry):

Put the flour in a mound on a work surface and make a well.Put in the butter, icing sugar and salt, and mix these ingredients together with your fingertips.
Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.
Again, make a well and add the eggs.Work them into the flour mixture, using your fingertips, until the dough begins to hold together.
When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth.
Refrigerate for an hour or so.
Roll out the pastry to a round,2- 3 mm thick, and us to line an 18cm diameter tart tin.Chill for at least 20 minutes.
Preheat the oven to 180°C/Gas 5.Prick the pastry base with a fork.Line the pastry with baking paper and fill with a layer of beans to weight the pastry down and prevent it from rising unevenly.Bake for 30 minutes removing the beans for the last 10 minutes.
Remove the pastry from the tin and cool.

Chantilly Cream :

Put the chilled cream,icing sugar and vanilla into a chilled bowl and beat using an electric beater at medium speed for 1-2 minutes.
Increase the speed and beat for another 3-4 minutes until the cream starts to thicken to a light ribbon consistency,do not overbeat.
Use immediately.

Crème Pâtissière (Pastry Cream):

In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour.
Whisk in the flour and cornflour and set aside.
Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan.
Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

Assembling the tart:

Halve the strawberries if they are large.
Delicately fold the chantilly cream into the pastry cream and fill the pastry case with this mixture.
Arrange the berries on top, heaving them up slightly in the centre.
Decorate with mint sprigs and serve.

Bon Apetit!