Coconut and Raspberry Tartlet (Vegan)
Vegan shortcrust shell with coconut cream and raspberries.
A crisp shell, one or two bites, made for standing receptions.
Crisp shells filled with lemon curd, chocolate ganache, almond frangipane with seasonal fruit, or pistachio cream. The pastry is blind-baked for 12 minutes at 180 °C so the base never goes soggy. For corporate events we make them by the dozen or the hundred, each in a paper case so they do not stick together in transit.
Vegan shortcrust shell with coconut cream and raspberries.
Cocoa shell with blueberry filling and ganache.
Shortcrust shell with vanilla cream and fresh fruit.
Cocoa shell with peanut cream and chocolate ganache.
Cocoa shell with fresh banana and chocolate cream.
Vegan cocoa shell with coconut cream and chocolate.
Shortcrust shell with salted caramel and white ganache.
Shortcrust shell with lemon curd and torched meringue.