🍓🥥 Raspberry & Coconut Tartlets – A Refreshing Summer Delight!
Discover the recipe for Raspberry & Coconut Tartlets: sweet pastry shells filled with coconut mousse, raspberry jelly, and a glossy mirror glaze. Perfect for summer desserts!Light, fruity, and irresistibly exotic — these Raspberry & Coconut Tartlets are a perfect union of French pastry technique and tropical freshness. A crisp sweet tart shell filled with creamy coconut mousse, tangy raspberry jelly, and a delicate touch of mirror glaze makes this dessert both visually captivating and delicious. Ideal for summer gatherings, dinner parties, or to impress your guests with something unique. Whether made in oblong tart molds or a standard 20cm tart ring, this recipe brings elegance and taste to your table with every bite.
Ingredients
Sweet Pastry (Pâte Sucrée)
- 100 g soft butter
- 80 g icing sugar
- 50 g eggs
- 200 g flour T55
- A pinch of fleur de sel
Coconut Mousse
- 300 ml heavy cream
- 300 ml coconut milk
- 30 g shredded coconut
- 100 g sugar
- 9 g powdered gelatin 200 bloom + 54 g cold water
Raspberry Jelly
- 250 g raspberry purée
- 50 g sugar
- 10 g pectin NH or 40 g Vitpris
- 1 tbsp lemon juice
Mirror Glaze
- 75 g water
- 150 g glucose syrup
- 150 g sugar
- 150 g white chocolate
- 100 g sweetened condensed milk
- 10 g powdered gelatin 200 bloom + 60 g cold water
- Food coloring optional
Optional Base Layer
- Raf’coco cream or crushed Raffaello candies
Instructions
Coconut Mousse
- Bloom the gelatin in cold water.
- In a saucepan, bring coconut milk, shredded coconut, and sugar to a boil.
- Remove from heat and add the bloomed gelatin.
- Blend the mixture and let it cool to about 30°C.
- Whip the cream and fold it gently into the cooled coconut mixture.
- Pour into silicone molds and freeze overnight (minimum 12h).
Sweet Pastry
- In a mixer bowl, cream the butter and icing sugar.
- Add the egg and mix gently.
- Add flour and salt, mixing briefly until just combined.
- Shape into a ball, wrap in plastic, and chill for 1 hour.
- Roll to 3 mm thick, line tart molds, and chill for 30 minutes.
- Bake at 160°C for 20–25 minutes until golden.
Raspberry Jelly
- Heat raspberry purée to 60°C.
- Mix sugar and pectin, then whisk into the purée.
- Boil for 1–2 minutes, add lemon juice, mix, and cool.
- Transfer to a piping bag.
Mirror Glaze
- Bloom gelatin in water.
- In a saucepan, heat sugar, water, and glucose to 103°C.
- Pour over the sweetened condensed milk and stir.
- Add bloomed gelatin and stir again.
- Pour onto white chocolate + coloring and mix lightly.
- Blend with immersion blender for 4–5 minutes (no air bubbles).
- Strain and use when the glaze reaches 32–34°C.
Notes
5. Assembly
- Fill baked tart shells with Raf’coco cream or crushed Raffaello.
- Freeze for 15 minutes.
- Pipe raspberry jelly over the base and chill for 1 hour.
- Unmold frozen coconut mousse and glaze with mirror glaze.
- Place gently over the raspberry jelly.
- Garnish with shredded coconut and allow to defrost in the fridge.
đź’ˇ Tips
- Use a piping bag for precision when filling tarts.
- Prepare components a day in advance for best results.
- For extra texture, add fresh raspberries before serving.
