• Baker-Pastry Chef
  • Baker-Pastry Chef


  • An original recipe from Arianna Trentini
  • Recipe calculated for 30 pieces
  • 7 completion stages


Coconut & coffee shortcrust pastry

  • In the bowl of a stand mixer, combine the butter, icing sugar, vanilla and salt using the paddle.
  • Gradually add the eggs.
  • When incorporated, add the previously sifted together dry ingredients (flour, instant coffee, ground almonds and coconut).
  • Roll the pastry out to a thickness of 2 mm and press into 2-cm high microperforated moulds measuring 6 x 6 cm. 
301 g Traditional Butter 82% fat – Block 148 g icing sugar 1 g Maldon salt 2 g Bourbon vanilla 84 g eggs 528 g T55 flour 63 g grated coconut 53 g finely ground almonds 21 g instant coffee


Moist cake insert

  • Melt the butter and chocolate separately, then combine.
  • Lightly beat the egg whites with the granulated sugar without overbeating.
  • Add the egg yolks, drizzle in the cream and stir to combine, then stir in the previously sifted-together icing sugar and rice flour.
  • Finally, add the chocolate and butter mixture.
  • Stir gently to obtain a smooth, homogenous mixture. Pour 1000 g of the batter into a 30 x 40 cm frame. 
  • Bake at 170°C for approximately 10 minutes.
  • Cut into 5.8 cm squares.  
210 g Traditional Butter 82% fat – Block 210 g black chocolate 68% 83 g egg yolks 166 g egg white 60 g caster sugar 93 g Selection cream 35% fat 131 g icing sugar 42 g rice flour


Caramel banana cremeux

  • Make a dry caramel by heating the glucose and sugar to 160°C.
  • Deglaze with the boiling cream. At 50°C add the purees and gelatine.
  • Emulsify using a hand blender to obtain a glossy, homogenous mixture.
  • Let rest at +4°C for at least 6 hours before using. 
76 g Glucose syrup 44 DE 228 g sugar 407 g Selection cream 35% fat 200 g banana purée 37 g passion fruit puree 50 g gelatine mass


Exotic whipped sculpture

  • Whip the chilled ingredients together.
1000 g Sculpture 30.2% fat 300 g mango pulp 200 g passion fruit pulp 120 g sugar


Mango & passionfruit coulis

  • Heat the purees and inverted sugar to 45°C.
  • Add the combined sugar and pectin.
  • Continue cooking until the mixture reaches 103°C.
  • Cool to +4°C. 
210 g mango puree 210 g passion fruit puree 58 g invert sugar 87 g sugar 5 g NH pectin


Coffee syrup

  • Dissolve the sugar in the coffee and cool the mixture to +4°C.
300 g Expresso 180 g sugar



  • Brush the pastry bases with cocoa butter, then pour 10 g of caramel banana cremeux into each.
  • Top with a cake insert previously dipped in the coffee syrup, then cover with another 20 g of caramel banana cremeux.
  • Using a Saint Honoré tip, pipe the whipped exotic Sculpture over the tops of the tarts.
  • Drizzle the coulis in the interstices.
  • Decorate with fresh passionfruit seeds. 
QS cocoa butter 1 passion fruit