T'as le look coco

Pastry recipe

6 tarts, 6 servings

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T'as le look coco


Pastry Chef, Pastry World Champion 2001, Think Pastry
Michel Willaume, originally from Nantes, has the soul of an explorer, both of the physical world and of the spirit. Today, at the head of Think Pastry, his consulting firm, he offers his philosophy, k...
  1. Almond sablé


    • Flour T55 - 660g
    • Icing sugar - 270g
    • Butter - 400g
    • Fine salt - 10g
    • Almond powder - 80g
    • Egg - 140g

    In a mixer with a paddle attachment, mix together the butter, with the flour, icing sugar, salt and almond powder.

    Add the eggs to obtain a smooth and elastic dough.

    Immediately roll to 2.5 mm thickness between two silicone sheets.

    Leave to rest for 6h in the fridge.

    Shape with tart rings.

    Prebake for 15 min at 155°C.

  2. Coconut filling


    • Frozen fruit purée, sugar added : Coconut - 25g
    • Coconut (powder) - 250g
    • Flour T55 - 15g
    • Egg white - 200g
    • Sugar - 350g
    • Fine salt - 2,5g

    Mix together all ingredients until fully combined.

    Pipe a thin layer into the pre-baked tart shell. 

    Bake again at 170°C for about 15 min.

    In this step

  3. Lime confit


    • Frozen fruit purée 100% : Lime - 500g
    • Invert sugar - 45g
    • Caster sugar - 100g
    • Pectin NH 325 - 7g

    Mix the purée with the inverted sugar and heat to 50°C.

    Then, add the caster sugar-pectin mixture while whisking, then bring to a boil for 2 min.

    Pour over a silicone mat to let it cool down quickly.

    Blend before use.

    In this step

    Frozen fruit purées
  4. Italian meringue


    • Water - 78g
    • Caster sugar - 200g
    • Egg white - 125g

    Syrup cooking temperature: 121°C.

  5. Blackcurrant mousse


    • Frozen fruit purée, sugar added: Blackcurrant - 500g
    • Gelatin 200 bloom - 13g
    • Water - 78g
    • Italian meringue - 150g
    • Whipped cream - 350g

    Hydrate the gelatin in water.

    Make an italian meringue with the egg whites and syrup.

    Heat 100 g of blackcurrant purée to melt the gelatin then add the remaining cold purée.

    At 21°C, add gradually the meringue and whipped cream.

    Mold and freeze.

    In this step

  6. Coconut Namelaka


    • Frozen fruit purée, sugar added : Coconut - 250g
    • Glucose - 10g
    • Gelatin - 5g
    • Water - 30g
    • White chocolate - 360g
    • Whipped cream - 400g

    Hydrate the gelatin with water.

    Melt the chocolate at 45-50°C then add the glucose.

    Bring to a boil and add the melted gelatin. 

    Pour it slowly over the chocolate to obtain an elastic and shiny mixture.

    Blend to emulsify well.

    Add the cold and liquid cream to the mixture.

    Blend for a few seconds. 

    Let it set in the fridge between 4 and 8h.

    In this step

  7. Lime jelly


    • Frozen fruit purée 100% : Lime - 40g
    • Neutral glaze - 125g
    • Water - 15g
    • Lime (zest) - 5g

    Mix all ingredients together. 

    Set aside.

    In this step

    Frozen fruit purées
  8. Assembly

    Pipe a thin layer of lime confit on top of the coconut filling. Put in freezer during 10 min.

    Cover with the blackcurrant mousse and keep in the freezer. Pipe a spiral of blackcurrant
    mousse and freeze.

    Pipe the coconut namelaka on the side of the tart and freeze.

    Spray with lime jelly to cover the top of the tart.

    Decorate with thin slices of coconut.

    Serves at 11°C.

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