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Strawberry Lime and Coconut Tartlets
Fresh and indulgent tartlets made with sweet pastry, a coconut rock heart, a silky lime‑mascarpone cream and a strawberry coulis. Perfect for an elegant summer dessert.
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Cost Breakdown
Critical Success Points
- • Roll the dough to 3 mm and line the tins properly.
- • Blind bake with weights to prevent puffing.
- • Reach the correct temperature (~50 °C) for the coconut rock.
- • Thicken the cream correctly without curdling.
- • Delicate assembly to avoid breaking the bases.
Safety Warnings
- • Handle the saucepan with the very hot sugar‑egg‑white mixture – risk of burns.
- • Use kitchen gloves or a sleeve to remove the bases from the oven.
- • Be careful with knives and the lime zester.
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