Strawberry Lime and Coconut Tartlets

Ingredients

• 280 g Sweet pastry (ready‑to‑use, kept refrigerated)
• 60 g Grated coconut (finely grated)
• 60 g Granulated sugar (coconut rock)
• 40 g Egg white (about 1 egg white)
• 60 g Granulated sugar (cream)
• 2 pcs Egg yolks
• 30 g Cornstarch
• 250 ml Whole milk
• 250 g Mascarpone
• 15 g Unsalted butter
• 1 tsp Lime zest (finely grated zest)
• 250 g Fresh strawberries (hulled and cut into pieces)
• 20 g Brown sugar
• 8 pcs Dried beans (or apricot kernels) for weight (to place on parchment paper in the tins)
• 10 g Melted butter (to grease the molds)
• 8 pcs Parchment paper (circle cut to the size of the tins)

Instructions

1. Line the tins

   Lightly dust the pastry surface with flour, roll it out to 3 mm thickness, cut 11 cm circles with the cutter, place each disc into a tartlet tin, gently press to form the base and lift the edges. Lightly grease the tins with melted butter and flour if needed.

   Time: PT20M

2. Chill

   Place the tartlet bases on a tray, cover with plastic film and refrigerate for about 1 hour.

   Time: PT1H

3. Blind bake (first time)

   Preheat the oven to 170 °C. Place a circle of parchment paper in each base, add the dried beans (or apricot kernels) as weights. Bake for 10 minutes.

   Time: PT10M

   Temperature: 170°C

4. Prepare the coconut rock

   In a saucepan, combine 60 g granulated sugar and 40 g egg whites. Heat gently until reaching ~50 °C (the mixture should be warm to the touch). Incorporate 60 g grated coconut, stirring continuously for 10 minutes until a homogeneous paste forms.

   Time: PT10M

   Temperature: 50°C

5. Blind bake (second time) with coconut rock

   Spread a teaspoon of coconut rock into each base. Return to the oven at 170 °C for 12‑15 minutes until the top is lightly golden.

   Time: PT15M

   Temperature: 170°C

6. Prepare the lime mascarpone cream

   In a saucepan, bring 250 ml milk to a boil with 30 g sugar. In a bowl, whisk 2 egg yolks with the remaining 60 g sugar and 30 g cornstarch. Pour the boiling milk over the mixture while whisking, return everything to the saucepan, cook over medium heat, stirring until thickened (about 5 minutes), let boil for 30 seconds, remove from heat, incorporate 15 g butter, the zest of one lime, and finally 250 g mascarpone. Mix until a smooth cream forms.

   Time: PT10M

7. Cool the cream

   Transfer the cream to a container, cover with plastic film in contact and refrigerate for 30 minutes.

   Time: PT30M

8. Prepare the crushed strawberries

   Wash, hull and cut the strawberries into pieces. Place them in a bowl, add 20 g brown sugar and lightly crush with a fork leaving some chunks.

   Time: PT5M

9. Fold the cream with the mascarpone

   Take the cooled cream out of the fridge, whisk lightly, add half of the mascarpone, mix, then incorporate the rest until a velvety texture is achieved.

   Time: PT5M

10. Assemble the tartlets

    Fill a pastry bag fitted with a #15 tip with the cream. Pipe a rosette around the edge of each tartlet, place a small spoonful of crushed strawberries (previously strained through a fine sieve to remove excess juice) in the centre, add three small dollops of cream in the centre, decorate with strawberries cut in half or quarters, sprinkle with lime zest and, if desired, add a few touches of marbled meringue.

    Time: PT10M

11. Final rest

    Let the tartlets rest for 10 minutes at room temperature before serving.

    Time: PT10M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g