Fancy Fruit Tartelettes

Want to impress your friends? These fruit tartelettes are an eye-catcher and taste delicious too! Below you can find the full recipe.
This creation is great if you want to share a once-in-a-lifetime fruity, chocolatey experience! It is even more fun to make this dessert with friends!


  • Pâté Sucrée/ Sweet Dough
  • 125 g butter, soft

  • 100 g powdered sugar, sieved

  • 3 g salt

  • 50 g eggs, room temperature

  • 250 g  flour, sieved


  • Mix softened butter and powdered sugar in a bowl until combined.
  • Gradually add the eggs and mix. Make sure that your eggs and butter are the same temperature.
  • Add flour and salt and knead until smooth.
  • Wrap in plastic foil and rest in the fridge overnight. (the thinner the dough the faster it cools and the faster it gets warm and soft.)
  • Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms.
  • For the “walls” cut out some stripes and press them inside around the tartelette rings.
  • Prick the dough lightly with a fork to prevent bubbles.
  • Cool for 30 minutes and then bake in the oven at 175°C for 10-15 minutes.
  • Let them cool completely. Make sure they don’t get brown.
  • You can freeze the leftover sweet dough for up to 2 months.


  • Lemon insert
  • 60 g lemon juice

  • 26g water

  • 20g sugar

  • 1 g agar-agar

  • 6 g peppermint, chopped


  • Finely chop the peppermint.
  • Heat water and lemon juice.
  • Add sugar and agar-agar and mix.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water.
  • Mix the cooled lemon-agar-agar mixture briefly with an immersion blender, add peppermint.
  • Pour it in a piping bag and leave it in the fridge until you need it.


  • Cherry Ganache Montée
  • 35 g cherry puree

  • 3 g lemon juice

  • 132 g heavy cream

  • 32 g white couverture

  • 2 g gelatin

  • x vanilla          


  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the white couverture over a water bath. (Or in a microwave)
  • Heat up heavy cream with vanilla and cherry puree. (Does not have to boil)
  • Add into the melted couverture.
  • Add the gelatin and lemon juice and mix with an immersion blender.
  • Cover with plastic foil and leave in the fridge to cool for 10 hours.


  • Blueberry Ganache Montée
  • 40 g blueberry puree

  • 3 g lemon juice

  • 145 g heavy cream

  • x vanilla

  • 35 g white couverture

  • 3 g gelatin          


  • Blend blueberries in a food processor and pass through a sieve.
  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with vanilla paste and blueberry puree. (Does not have to boil)
  • Pour it into the melted couverture.
  • Add the gelatin, lemon and mix with an immersion blender.
  • Cover with plastic foil and leave to cool for 10 hours.
  • Whip blueberry ganache montée to soft peaks.
  • Fill blueberry ganache monté into a piping bag and fill half way through into silicon ball molds.
  • Pour in a little of the lemon insert and fill up with the blueberry ganache montée and freeze for at least 4 hours.


  • Brownies
  • 12 g white flour

  • 9 g cocoa powder

  • 27 g butter

  • 22 g couverture, dark

  • 38 g white sugar

  • 10 g brown sugar

  • 30g eggs

  • x vanilla paste

  • x salt


  • Sift flour and cocoa powder together.
  • Melt butter.
  • Pour hot butter over couverture, mix it after two minutes until it’s well combined.
  • Beat eggs, sugar and salt together in a bowl for five minutes until it’s light and airy.
  • Add the couverture and mix it until it’s well combined.
  • Add the flour and cocoa mixture carefully.
  • Pour into a baking tray lined with baking paper.
  • Bake at 180 degrees for approx. 30 minutes.
  • With your tartelette rings cut out 3 pieces.
  • Cut lengthwise.


  • Whipped vanilla cream

  • 100 g heavy cream

  • x vanilla 


  • Whip up heavy cream with vanilla.
  • Pour it inot a piping bag.


  • Apricot Swiss Meringue Butter Cream
  • 60 g egg whites

  • 88 g sugar

  • 125 g butter, soft

  • 30 g apricot puree

  • x orange food coloring


  • Heat up egg whites with sugar over a water bath until sugar has dissolved.
  • Beat egg whites until stiff peaks.
  • Gradually add the soft butter to the egg white mixture and beat for about 5 minutes until foamy.
  • Add the apricot puree to the butter cream.


  • Coral tuiles
  • 20 g water

  • 3 g flour

  • 2g oil

  • x violet food coloring


  • Mix all the ingredients and fry in a very hot pan with enough oil until it does not splash out of the pan.
  • Remove with a spatula and place it on a paper towel.


  • Spread the tartelettes thinly with melted couverture. (To prevent the sugar dough from softening because of the ganache monté)
  • Fill in some cherry ganache montée with a piping bag with a round tip into the tartelettes.
  • Place your brownie inside.
  • Fill in vanilla whipped cream.
  • Fill it up with cherry ganache monte.
  • Place your frozen blueberry ganache monteé on top of the tartelette.
  • Pour apricot butter cream into a piping bag and pipe some dots onto the tartelettes.
  • Garnsh with some pepermint leaves, gold, apricots, chocolate decorations and coral tuiles.

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