December 8, 2021
These magnificent sugar-globe tartlets will be a show-stopper at any table. If diet permits, can also be made with regular white chocolate baking buttons.
Thank you Chef Berlinda for this incredible recipe!
Eggless coconut lemon crème diplomate
1To make the tart case - Combine flour, salt, sugar & Nuttelex in a processor till it forms breadcrumbs 'texture'. Gradually add in ice water & pulse several times till it forms a dough. Wrap dough in cling wrap & chill in fridge for about 3 hrs or freezer for 30 minutes
2Roll out dough in between two sheets of baking paper till about 3mm thickness. Use a round cutter (similar to the size of tart case mold) to cut out the dough. Line cut out dough onto each tart mold & chill in fridge for about 30 minutes
3Cover dough with baking paper or cupcake liners & fill it with raw rice or beans. Bake in preheated oven at 160°C for about 15 mins. Remove baking paper & rice/ beans & let the tart cases cool on rack. Brush a thin layer of white chocolate on the inside of the tart cases & set aside
4To make the coconut lemon crème diplomate - Add all ingredients into a saucepan on medium- high heat. Whisk till well combined & mixture thickens to coat the back of a spatula. Fill baked tart cases with the mixture. Allow the tart to set in the fridge for at least 3 hours
5To make the sugar dome - Melt isomalt in a pot on medium high heat till dissolved. Boil to it reaches 190°C. Pour a small amount (about 1 -2 tbsp) into each silicone dome-shaped mold (similar to the size of tart cases) . Gently line the mold thinly with the mixture in a swirling motion. Let it cool & carefully remove sugar dome from the mold, set aside
6To assemble - Decorate tart with mango, raspberries & blueberries. Cover each tart with sugar dome and serve