Sesame tartlets with coconut cream

Author: Les Cultures de chez nous
Portions 6 tartlets
Freezing No


  • 1 large mango
  • 6 raspberries
  • 6 mint leaves
  • For the coconut cream :
  • 1 can of coconnut milk of 400 ml
  • 3 egg yolks
  • 60 ml (¼ cup) of sugar
  • 45 ml (3 tablespoons) of flour
  • 15 ml (1 tablespoon) of conrstarch
  • 2 to 3 vanilla drops
  • 15 ml (1 tablespoon) of lime zests
  • For the tartlets dough :
  • 250 ml (1 cup) of flour
  • 30 ml (2 tablespoons) of brown sugar
  • 15 ml (1 tablespoon) of sesame seeds
  • 60 ml (¼ cup) of melted butter
  • 45 ml (3 tablespoons) of water
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  • In a casserole, heat coconut milk at medium heat until simmering. Remove from heat.
  • In a bowl, whisk yolks with sugar until the mixture whitens.
  • Add flour and cornstarch.
  • Pour coconut milk while stirring, then add vanilla and zests. Set the preparation inthe casserole. Heat at medium heat and stir until boiling. Let cool down and refrigerate.
  • Preheat oven at 190 C (375 F).
  • In a bowl, mix dry ingredients fro the dough. Gradually add butter and water. Stir until obtaining a ball of dough.
  • Over a floured surface, lower the dough then, with a cookie cutter of 11 cm (4 ½ inches) of diameter, and cut four circles. Set circles into tartlets molds of 8 cm (3¼ inches) and stick the bottom with a fork. Oven bake for 18 to 20 minutes. Remove from oven and cool down entirely before unmolding.
  • Spread coconu cream into the tartlets.
  • Slice the mango into thin slices with a peeler. Set mango slices over the coconut cream to form a rose. Set a raspberry at the center of each roses and garnish with a leaf of mint.

Chef's notes