Apricot Dulcey Tartlets – A Delicate Fusion of Fruit, Caramelized White Chocolate, and Crunch

These elegant tartlets feature apricot-raspberry insert, silky Dulcey mousse, and crunchy streusel bases — a refined modern dessert for any occasion.

These Apricot Dulcey Tartlets are as refined in flavor as they are in appearance. A velvety mousse made from caramelized white chocolate (Valrhona Dulcey) wraps around a bright apricot-raspberry center subtly scented with vanilla and lavender honey. Each frozen insert nestles perfectly in the mousse, which is molded into elegant Intreccio shapes and finished with a light spray of velvet texture. All of this sits on a crisp, buttery streusel base made from caramel biscuits, pecans, and almond praline. Whether you're serving them at a wedding, a festive afternoon tea, or a gourmet dinner, these tartlets are bound to impress both visually and on the palate.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, recipes

Prep Time 1 5

Cook Time 25

Servings Mini Cakes

Ingredients

🟠 Apricot Insert

100 g apricot purée
40 g fresh apricots diced (canned can also be used)
20 g raspberries fresh or frozen
20 g vanilla sugar
2 tsp lavender honey
1½ sheets gelatin 2.5 g

🍯 Dulcey Mousse

170 g Valrhona Dulcey couverture
90 g whole milk
A pinch of ground vanilla or a few drops vanilla extract
2½ sheets gelatin 4.2 g
180 g whipping cream

🍪 Streusel Bases

62 g caramelized biscuits e.g., Lotus Biscoff
35 g crushed pecans
23 g crêpes dentelles crispy wafer flakes
52 g Dulcey couverture
18 g almond praline homemade or store-bought
A pinch of salt

✨ Final Decoration

Orange velvet spray
Optional: small fondant flowers or décor of choice

Instructions

Apricot Insert

Soak gelatin in cold water. In a saucepan, bring apricot purée, vanilla sugar, and lavender honey to a simmer. Add raspberries and apricot cubes, cook for 1 more minute. Remove from heat and stir in the gelatin. Pour into 6 savarin mold cavities and freeze until solid.

Dulcey Mousse

Melt Dulcey couverture over a bain-marie or in the microwave. Soak gelatin. Bring milk and vanilla to a boil, remove from heat, and dissolve gelatin in it. Gradually mix the warm milk into the melted chocolate to create a smooth ganache. Let cool to 30°C. Semi-whip the cream and gently fold it into the ganache. Transfer to a piping bag.

Assemble the Tartlets

Pipe mousse two-thirds of the way into the Intreccio silicone molds. Unmold the frozen apricot inserts and gently press into the mousse. Cover with remaining mousse and smooth the tops. Cover and freeze overnight.

Streusel Bases

Crush the biscuits, pecans, and crêpes dentelles. Melt Dulcey couverture and mix with the crushed ingredients, almond praline, and a pinch of salt. Press about 22–25 g of mixture into tart rings (8 cm diameter) placed on baking paper. Flatten firmly with a spoon or cookie stamp. Carefully lift the rings and repeat for 6 bases. Chill overnight (or freeze if preparing in advance).

Finishing

Unmold the frozen tartlets and spray evenly with orange velvet spray. Place each tartlet on a streusel base and allow to thaw in the fridge. Decorate with small fondant flowers or any elegant décor of your choice.