Playing with ingredients is definitely something I enjoy from time to time – and if I were honest, it’s one of the reasons why I became a pastry chef – the creativity and the possibilities are immense, it just takes imagination, knowledge and a bit of bravery sometimes. Not that combining lemon and coconut is brave… or hugely creative for that matter! In fact, it’s a pretty common flavor combo, one that I enjoy every single time.

The layers of this dessert include: vanilla sable breton, coconut dacquoise, lemon curd and a final layer of Swiss meringue which I bruleed as a final touch, both for taste and design reasons. The final tartlets are a bit on the sweet side of things, but the lemon balances the sweetness perfectly. And you’re left with a dessert that was a huge hit at the charity party I took part a few weeks ago. In fact, these were first to sell out!

These lemon coconut tartlets are the definition of exquisite desserts, ones that look elegant and classy and taste just as good as they look. The buttery sable breton is well complemented by the spongy dacquoise – and to top it all off, the curd is maybe one of the best I ever made, it’s the one recipe I know by heart and keep making again and again whenever I happen to have leftover egg yolks. The creaminess and richness of the lemon curd is just what a dessert like this one needs to reach perfection!



{Lemon Coconut Tartlets} Print Author: Olguta - Pastry Workshop Serves:: 6-8 tartlets Ingredients: Vanilla Sable Breton: 125g all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

115g butter, softened

65g powdered sugar

3 egg yolks

1 teaspoon vanilla extract Coconut Dacquoise: 95g egg whites

30g white sugar

20g almond flour

75g powdered sugar

60g shredded coconut

15g all-purpose flour

¼ teaspoon salt Lemon Curd: 5 egg yolks

210g white sugar

Zest from 2 lemons

90ml fresh lemon juice

110g butter

1 pinch salt Swiss Meringue: 2 egg whites

100g white sugar

1 pinch salt

½ teaspoon vanilla extract Directions: Vanilla Sable Breton: Sift the flour with salt and baking powder in a bowl. Prepare a few small cake rings and a large pan, as well as two sheets of baking paper. Mix the butter and sugar in a bowl until creamy and pale. Add the vanilla and egg yolks and mix well then stir in the rest of the ingredients. The dough will be very soft and sticky. Spoon it on a sheet of baking paper. Top with the remaining baking paper and roll the dough into a sheet that has 6-8mm thickness. Place the dough in the freezer for 20 minutes. Using small cake rings, cut the dough, keeping it into the cake rings for baking later on. The best way to do this is to cut the dough then simply remove the excess dough around the rings instead of moving the rings altogether. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and crisp. When done, remove from the oven and allow to cool for 10 minutes, but dn't turn the oven off. Coconut Dacquoise: Mix the almond flour, powdered sugar, shredded coconut, flour and salt in a bowl. Whip the egg whites in a different bowl until fluffy. Add 30g white sugar and continue mixing until stiff and thick. Fold in the flour mixture, one third at a time, mixing gently with a spatula. Spoon the batter in a pastry bag fitted with a round nozzle then pipe a thin layer over the sable breton. Bake for another 10 minutes until golden brown. Allow to cool down before removing from the ring molds. Lemon Curd: Combine all the ingredients in a heatproof bowl and place over a hot water bath. Cook the curd for about 25 minutes, until thickened and fragrant - a thermometer should read 85C - that's when the curd is perfectly done. Allow to cool in the fridge for a few hours to set then spoon into a pastry bag fitted with a small round nozzle and pipe small dollops over the coconut dacquoise. Swiss meringue: Combine all the ingredients in a heatproof bowl and place over a hot water bath. Keep over heat, mixing all the time with a whisk, until the mixture is hot, about 65C. Remove off the water bath and begin mixing with an electric mixer until the meringue is fluffy and stiff, as well as glossy and the bowl is completely cooled down. Spoon the meringue into a pastry bag fitted with a round nozzle and pipe it over the curd. As a final touch, brulee the meringue slightly with a blowtorch. Serve the tartlets fresh. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Am multe ingrediente preferate, dar lamaia si nuca de cocos sunt unele dintre ele. Si nu ratez nicio ocazie in a le folosi in cel mai creativ mod posibil. De aceasta data le-am inclus in aceste mini tarte cu un strat crocant de sable breton (biscuite), urmat de un dacquoise cu nuca de cocos, un curd cremos de lamaie si o bezea fina si usoara pe care am caramelizat-o usor cu o torta. Aceste tarte au facut parte din “meniul” pe care l-am dus la Simbio cu ocazia evenimentului caritabil de acum cateva saptamani si au fost primele care s-au vandut, ceea ce ma face sa ma gandesc ca au fost cu adevarat bune.

Si pentru ca e prima reteta pe 2016, as vrea sa va urez la multi ani si sa ne auzim si anul acesta la fel de creativi, cu la fel de multe retete interesante, cu la fel de mult entuziasm si drag pentru prajituri si dulciuri in general. 2015 a fost un an bun din punctul asta de vedere, dar 2016 presimt ca va fi si mai bun 🙂 Exista insa si un dar… ianuarie 2016 este si luna in care se incheie colaborarea mea cu Adi Hadean. Si oricat mi-as fi dorit sa continue, Adi isi doreste sa dea si altor pasionati de gatit, fotografie si scris sa-si aduca contributia la blogul lui, asa ca de acum ma veti gasi doar aici, in mare parte doar cu retete dulci 🙂 A fost un an minunat pe blogul lui Adi, un an care mi-a oferit ocazia sa incerc tot felul de retete si sa ies putin din sfera mea de comoditate cu privire la retetele sarate, un an in care am invatat ca my way nu este singura cale, un an pe care il trec la catastif ca fiind minunat. S-au adunat zeci de retete in tot acest timp, a caror bilant il voi face intr-o postare viitoare. Va multumesc si voua, celor care ma cititi si acolo, si aici, celor care m-ati descoperit acolo si m-ati urmat pana aici sau vice versa!

Dar haideti sa ne intoarcem la eroul acestei postari – mini tartele cu lamaie si nuca de cocos – aceste dragalasenii dulci-acrisoare, parfumate, cremoase, delicioase!

Ingrediente:

Sable Breton:

125g faina alba

1 lingurita praf de copt

1/4 lingurita sare

115g unt la temperatura camerei

65g zahar pudra

3 galbenusuri

1 lingurita extract de vanilie

Dacquoise cu nuca de cocos:

95g albus de ou

30g zahar alb

20g faina de migdale

75g zahar pudra

60g nuca de cocos maruntita

15g faina alba

1/4 lingurita sare

Curd de lamaie:

5 galbenusuri

210g zahar alb

Coaja de la 2 lamai

90ml suc de lamaie

1 praf de sare

110g unt

Bezea elvetiana:

2 albusuri

100g zahar alb

1 praf de sare

1/2 lingurita extract de vanilie

Mod de preparare:

Sable Breton:

Cerneti faina cu sarea si praful de copt. Pregatiti cateva inele de torturi mici si o tava mare, precum si doua foi de hartie de copt. Mixati untul cu zaharul intr-un bol pana devine cremos si deschis la culoare. Adaugati vanilia si galbenusurile si mixati bine, apoi adaugati si faina. Aluatul va fi moale si lipicios, dar asa trebuie sa fie. Transferati aluatul pe o foaie de hartie de copt asezata pe o tava mare de copt. Acoperiti cu cea de-a doua foaie de hartie si intindeti aluatul intr-un strat subtire de 6-8mm grosime. Puneti aluatul asa intins, intre cele doua foi de hartie de copt, in congelator pentru 20 minute. Folosind cercurile metalice pregatite mai devreme, taiati cercuri de aluat, dar pastrati aluatul in cercuri, lasandu-le chiar pe tava pentru ca le veti coace in cercuri (aluatul se va inmuia la copt si are nevoie de sustinerea cercurilor). Inlaturati excesul de aluat din jurul cercurilor si coaceti baza mini tartelor pentru 10 minute in cuptorul preincalzit la 180C. Cand sunt agata, lasati sa se raceasca pentru 10 minute, dar nu inchideti cuptorul pentru ca veti mai avea nevoie de el.

Dacquoise cu nuca de cocos:

Amestecati faina de migdale, zaharul pudra, nuca de cocos, faina si sarea intr-un bol. Mixati albusurile pana devin spumoase. Adaugati 30g zahar si continuati sa mixati pana obtineti o bezea lucioasa si ferma. Incorporati amestecul de faina, cate o treime o data, folosind o spatula si amestecand usor. Transferati aluatul intr-un pos cu un dui rotund si puneti aluatul de dacquoise peste blatul de sable breton, intr-un strat subtire. Continuati sa coaceti inca 10 minute apoi lasati sa se raceasca in formele metalice.

Curd de lamaie:

Combinati toate ingredientele intr-un bol rezistent la caldura si puneti pe baie de aburi. Gatiti pentru 20-25 minute, amestecand continuu, pana cand amestecul devine translucid si se ingroase. Daca aveti un termometru, acesta trebuie sa indice undeva intre 80 si 85C. Lasati sa se raceasca cateva ore bune la rece apoi puneti curdul intr-un pos cu varf rotund si puneti mici gramajoare de curd peste dacquoise-ul cu nuca de cocos. Dati la rece.

Bezea elvetiana: