Passion Fruit Coconut Mousse Cakes

I could not think of a more summery looking cake than my passion fruit coconut mousse cakes which recipe I want to share with you today. 
My little hemisphere cakes look like little bright shining suns to me and I think nothing represents more the summer heat than the sun in a clear blue sky.
Although I like chocolate (mousse) cakes at any time of the year, I tend to eat less of it in the summer time because of the heat; and in general, I prefer "lighter" food when it is boiling hot outside. For a long time, a coconut and passion fruit mousse cake idea was buzzing in my head and two weeks ago, I finally implemented my cake idea in the kitchen. Et voilà, my idea resulted into this delicious light summer mousse cake.
Passion fruit has a very distinctive and strong flavor itself and combing the passion fruit flavor with another flavor can be tricky. Back in January, I shared a passion fruit mousse cake which had a subtle passion fruit flavor conbined with chocolate and I like this cake a lot. But for my passion fruit coconut creation - I think is a very classic combination - I wanted a stronger passion fruit flavor but at the same time not overwhelming, so that the coconut flavor would be present, too. I think I succeded quite well in balancing the passion fruit and the coconut flavor.
The coconut bottom of the cake is on the sweeter side which I like since the sweetness balances out the slightly tart passion fruit mousse. The coconut mousse did not a lot of sugar and such a wonderful coconutty flavor which I really really like and now I want to play more around with different coconut flavors and textures.
If you try this recipe out, let me know how you like the cakes. I am very pleased with this recipe; and if I had a pastry store, I would offer these petit gâteaux every single day.


Passion Fruit Purée

I recommend using a 100 % passion fruit purée for this recipe. In my passion fruit cake recipe, that I shared with you in January, I used a passion fruit juice but I cannot recommend it for this recipe because is does not have enough flavor and you won't be able to get a the yellow mousse color.
Since 100 % passion fruit purée is very strong and tart, I add mango purée to the passion fruit mousse in order to balance out the tartness.
In my experience, it is hard to find passion fruit purée in groccery stores. I always order it here online. I am using a passion fruit purée from the French brand Les vergers Boiron. The purée comes frozen which I think is very convenient because you do not have to use the entire purée at once.

Creamed Coconut 

If you cannot find creamed coconut (made of 100% pure coconut) in your groccery store, you can find it creamed coconut in an Asian groccery store. I use this brand which I get at an Asian store.


You need hemisphere moulds that are 7 cm / 2.75 inches in diameter. I use silicon moulds.
You also need little silicon muffin moulds for the coconut core. The size of the muffin moulds are 7 cm / 2.75 inches in height and 3,5 cm / 1.8 inches in diameter. The muffin moulds will be filled 1/3, so if you have smaller moulds, you can use them instead of my recommended moulds.

Makes hemisphere 8 to 10 cakes ( 7 cm / 2.75 inches in diameter)

Coconut Mousse

  • 55 g / 4 tablespoons coconut milk
  • 10 g / 3/4 tablespoon granulated sugar
  • 15 g egg yolk / equals egg yolk of a medium sized egg
  • 1.5 g / 1 sheet gelatin, soaked
  • 20 g / 1 1/2 tablespoons creamed coconut (100% pure coconut)
  • 65 g / 1/4 cup heavy cream
  • Place the coconut milk and the sugar in a small pot and bring the mixture almost to a boil. 
  • Place the egg in a small bowl and pour the hot coconut mixture to the egg yolk. Mix well and pour the mixture back into the pot. Cook the mixture - stir continiously - until it has reached 84 °C / 183 °F. You will notice that the mixture has thickened. 
  • Remove the pot from the heat and add the coconut cream; stir until the mixture is smooth. Add the gelatin and mix well again until the gelatin is completely melted. Pour the coconut mixture into a small sized bowl and let it cool to room temperature.
  • Whip heavy cream until creamy. 
  • Fold the heavy cream into the coconut mixture. Distribute the coconut mousse into ten small moulds. Do not fill the moulds more than 1/3. See my notes above regarding the size of the moulds. 
  • Freeze the moulds for at least 2 hours. 

Coconut Bottom

  • 90 g egg white / equals egg white of 3 medium sized egg
  • 35 g / 2 tablespoons granulated sugar
  • 65 g / 2/3 cup shredded coconuts
  • 35 g / 6 tablespoons almond flour
  • 65 g / 8 tablespoons powdered sugar, sifted
  • Preheat the oven to 175 °C / 374 °F.
  • Line a baking sheet with parchment paper. 
  • Whisk the egg white almost stiff, then gradually add the granulated sugar and whisk until the egg white is completely stiff. 
  • Mix shredded coconuts, almond flour and 45 g / 6 tablespoons of the powdered sugar in a seperate bowl. Fold the mixture into the beaten egg white. 
  • Spread the batter onto the lined baking sheet, to a 22 cm 22 cm / 8.5 inches 8.5 inches square. Sprinkle the top with the remaining 20 g / 2 tablespoons powdered sugar.
  • Bake the coconut bottom for 12 to 15 minutes. Let the bottom cool completely. Cut out circles, with a round cookie cutter, in the size of your hemisphere moulds (mine are 7 cm / 2.75 inches in diameter).

Passionfruit Mousse

  • 65 g / 1/4 cup passion fruit purée
  • 65 g / 1/4 cup mango purée
  • 4.5 g / 3 sheets of gelatin, soaked
  • 35 g egg white / equals egg white of one large egg
  • 25 g / 2 tablespoons granulated sugar
  • 100 g / 1/3 cup and 1 tabelspoon heavy cream
  • Place the mango and passion fruit puree in a small saucepan and heat the mixture. Set the pot aside and add the gelatin and stir until the gelatin is completely melted. Pour the mixture into a medium sized bowl. Let it cool to room temperature. 
  • Whisk the egg white almost stiff, gradually add the granulated sugar and whisk until the egg whites is completely stiff. 
  • Whip heavy cream unil creamy. 
  • Add the beaten egg white to the mixture, stir well and fold in the whipped cream. 
  • Pour the mousse 2/3 into hemisphere (silicone) moulds. 
  • Unmould the frozen coconut cores and gently press each core into the passion fruit mousse. 
  • Place one top of each mould a coconut bottom. 
  • Freeze the moulds for at least 6 hours or overnight. You can also leave the mousse cake in the freezer up to two weeks. 

Passionfruit Glaze

  • 180 g / 3/4 cup passion fruit purée
  • 20 g / 1 tablespoon granulated sugar
  • 100 g / 7 tablespoons simple syrup *
  • 7.5 g / 5 sheets gelatin, soaked
  • Place the passion fruit puree, granulated sugar and simple syrup in a medium sized pot and bring it almost to a boil. Remove the pot from the heat. Add the gelatin and stir until the gelatin is dissolved. Pour the mixture into a flat bowl or plate and let the glaze cool completely and until the glaze thickens up a little bit. 
This is how you make a simple syrup: Place 100 g / 1/2 cup granulated sugar and 100 ml / 1/3 cup and 1 tablespoon water in a pot. Bring the mixture to a boil and let it boil until the granulated sugar is completely dissolved. Let it cool down to room temperature.
Store the simple syrup in the fridge up to two weeks (it in a sealed jar).


  • Shredded coconuts 
  • Slices of fresh coconuts
  • Unmould the passion fruit mousse cakes.
  • Place the frozen cakes on a wire rack and place a deep plate under the wire rack in order to catch the excess glaze and so you can reuse the glaze again.
  • Pour the glaze over the frozen the cakes. Let it set for a minute and if necessary pour the glaze a second time over the mousse cakes. Make sure that the mousse cakes are frozen when pouring the glaze over the cakes. 
  • Sprinkle the lower part of the cakes with shredded coconuts and decorate each top of the cake with a slice of fresh coconut. 
  • Carefully place each cake on a cake board and let it defrost in the fridge. Keep the cakes in the fridge until consumption. The cakes taste the next day just as delicious as on the day of the assembling the cakes. 

Café Angelina's Saint-Honoré Gâteau

The café Angelina is an old Parisian institution that was founded in 1903 by the Austrian pastry chef Anton Rumpelmayer. The café is known for its chocolat l'africain - a very thick hot chocolate which has a pudding-like consistency - and the Mont Blanc pastry. In general, the café Angelina focuses on traditional French pastries. The café itself is beautiful, - the interior is in the Belle Époque style  - and personalities such as Marcel Proust and Coco Chanel frequently visited the Angelina. 
Besides the original café which is located at Tuileries, the Angelina has expanded to nine other locations in Paris and in addition, there is an Angelina pastry store in the Rue du Bac in the 7th arrondissement. Last time I was in Paris I visited the pastry store in the Rue du Bac instead of the salon du thé because I wanted to visit the pastry stores Des Gâteaux et du Pain and La Pâtisserie des Rêves which are located in the Rue du Bac as well; the pastries stores are literally a door away from each other.

My bill of my Saint-honoré cake purchase
I treated myself to a Saint-honoré cake (the cake is named after the French patron saint of bakers and pastry chefs) which I have never tried from Angelina. The appearance of Angelina's Saint-honoré cake is pure perfection (so are all cakes at Angelina!). When I opened the elegant brown cake box I was in awe and I almost teared up because of the beauty of the cake (I know I am a little cake crazy).
The outer appearance of cakes can be deceiving but as soon as I took my first bite from the Saint-honoré I knew I was in cake heaven. The perfectly piped whipped cream with a hint of vanilla on top could not be more delicious, the puff pastry bottom was crispy and the caramelized choux pastry filled with a vanilla cream had the perfect consistency and was not too sweet as well.
After I finished eating the cake - I enjoyed every single bite - I was thinking to myself "I can only dream of creating such beautiful cakes myself that are made with a lot dedication and passion. It inspires me becoming a better amateur pâtissière as well and who knows, maybe one day I can share such cake perfection with you. 
When in Paris, do not forget to pay a visit to the café Angelina and indulge in a hot chocolate and a Saint-honoré cake. Personally, I prefer having tea with cake since hot chocolate is very rich, in particular, the one from Angelina.

Addresses & Opening Hours:

Café Angelina
226 rue de Rivoli
75001 Paris
Monday to Friday: 7:30 am to 7:00 pm
Saturday to Sunday: 8:30 am to 7:30 pm
Pastry Store
Boutique Rive Gauche
108 rue du Bac
75007 Paris
Monday to Thursday: 9:00 am - 7:30 pm
Friday and Saturday: 9:00 am - 8:00 pm Sunday: 10:00 am - 6:00 pm

Sablés Bretons With Cheesecake Mousse And Cherry Jam

Ever since I made my strawberry lemongrass cakes, I discovered how delicious sablés Bretons cookies are. I am glad that I was indecisive and picky at the same time when choosing the right cake bottoms for my strawberry cakes because otherwise I might not discovered these cookies. I cannot get enough of these luscious, buttery cookies these days and it is hard to resist a sablé Bretons. I probably should not make these cookies so often but I cannot restrain myself baking them. I have the same trouble with cherries at the moment. I am having a hard time to overcome the temptation buying too many cherries. Every time I visit the farmers' market I cannot resist and buy a ridiculous amount of cherries  - more than I can possibly consume - because I cannot resist these luscious red looking little fruits. Hence, I wanted to combine my two current addictions: cherries and sablés Bretons cookies.
I was inspired by this French recipe. Similar to the French recipe I made thick sablés Bretons cookies, topped the cookies with a cheesecake mousse and added a cherry jam between the cookie and the mousse. The result is a relatively light cheesecake mousse that paires so well with the cherry jam and the crunchy and buttery sablés Bretons cookies. It is delicious! It is a wonderful cake for those late summer nights al fresco dinner. 

NOTE: The cakes taste the best on the day of assembling. The next day the sablés Bretons cookies get soft because of the cheesecake mousse. I prepare the cakes in the following order. I make the cherry jam a day before I asseble the cakes or a few days ahead if I am busy. I make the sablés Bretons dough a night before I bake the cookies. The next day - usually in the morning - I bake the sablés Bretons cookies. When serving the cakes for afternoon tea I make the cheesecake mousse in assemble the cakes in the morning time. When serving the cakes for a al fresco dinner I prepare the cheesecake mousse and assemble the cakes in the afternoon.

 Makes 8 to 10 cakes ( 6 cm / 2.4 inches in diameter; 4,5 cm / 1.8 inches in height)

Sablés Bretons Cookies

  • 75 g / 5 1/2 tablespoons unsalted butter
  • 75 g / 1/3 cup and 1 tablespoon granulated sugar
  • 30 g egg yolks / equals egg yolks of two medium sized egg
  • 100 g / 1 cup pastry flour, sifted
  • 2 g / 1 /2 teaspoon baking powder
  • 1 pinch of salt
  • Mix butter and sugar with a wooden spoon until smooth. Add the egg yolks to the mixture and stir well again. 
  • Mix pastry flour, baking powder and salt in a separate bowl. Add the flour mixture to the butter mixture and stir until all ingredients are well combined. Place the dough between two parchment papers and roll out the dough until it is 7 mm to 10 mm ( 0.3 inches to 0.4 inches) thick. The dough is very sticky, that is why it is the best to roll out the dough between two parchment papers. Chill the dough in the fridge for at least 4 hours or overnight. 
  • Preheat the oven to 170 °C / 340 °F. 
  • Line a baking sheet with parchment paper. Cut out circles with ring molds and place the ring molds onto the baking sheet ( bake the sablés Bretons in the ring molds).
  • Bake the sablés Bretons for 17 to 20 minutes until the cookies have a golden brown color. While the cookies are still warm, carefully remove the rings. Let the cookies cool completely. In the meantime, clean the ring molds.

Cherry Jam

  • 125 g cherry puree * 
  • 115 jam sugar (1:1) **
  • Place cherry puree and the jam sugar in a pot. Bring it to a boil and let it simmer for three minutes. Remove the pot from the heat and pour the jam onto a flat plate. Let the jam cool completely. 
  • You can prepare the jam a few days ahead. Keep the jam in a jar and store it in the fridge. 
* This is how you make your own cherry puree: Puree 150 g / 1 heaped cup pitted sour cherries (you can also use frozen sour cherries) and strain it through a fine sieve. Add about 25 g / 2 tablespoons granulated sugar to the cherry puree. (10 % sugar is added to the fruit puree). 
** This means that a jam sugar is used with equal weights of fruits (or in our case puree) and sugar. If you use a jam sugar 2:1 you need twice as much fruits or puree as jam sugar.

Cheesecake Mousse

  • 75 g / 1/2 cup and 2 tablespoons powdered sugar
  • 65 ml / 1/4 cup lemon juice
  • 100 g eggs / equals 2 medium sized eggs
  • 2 sheets gelatin (3 g), soaked
  • 75 g / 5 1/2 tablespoons unsalted butter, cut into small cubes
  • 145 g / 2/3 cup cream cheese
  • 125 g / 1/2 cup and 1 tablespoon heavy cream
  • Mix powdered sugar, lemon juice and eggs in a heatproof bowl. 
  • Over a double boiler heat the bowl with the mixture - continuously whisk - until the mixture has reached the temperature of 84 °C / 183 °F. You will notice that the mixture has thickened up; remove the boil from the double boiler
  • Add the gelatin and stir until the gelatin has completely dissolved; then add the butter cubes and stir until the mixture is smooth. 
  • Let the mixture cool for a couple of minutes until it is lukewarm. Add the cream cheese and mix well again. 
  • Whip the heavy cream until creamy. Fold in the heavy cream into the mixture. 


  • Line a flat plate or a board with parchment paper, place the ring molds onto it and place the sablés Bretons cookies into the rings. 
  • Spread about a teaspoon of cherry jam on each sablés Bretons cookie. 
  • Carefully spoon the cream cheese mousse into the rings and level the surface out. 
  • Let the mousse set in the fridge for 2 to 3 hours. 
  • Carefully remove the ring molds.
  • Keep the cakes in the fridge until you consume the cakes. 
  • Decorate each cake with a cherry. I dip the cherries into cherry puree and then sprinkle the cherries with sugar. This way the sugar will stick to the cherry ( if you dip the cherries into water, the sugar roll off the cherry).

Sadaharu Aoki

Whenever I am in Paris, I have a long list with bakeries and pastry that I want to visit. I never end up visiting all the bakeries and pastry stores on my list which makes me very unhappy every time. I know that my list is simply too long for a short visit and it also does not help that my lists gets longer and longer with every Paris visit. It upsets me that there are so many bakeries, in particular pastry stores, that I have not tried in Paris and I feel I am missing out on delicious cakes. In those moments I console myself that one day I will move to Paris for a few months with the purpose of visiting a different pastry store every single day and try all the delicious gateaux that Paris has to offer.

My bill of my cake purchase.
In comparison to other pâtisseries, Aoki's cakes are to my surprise cheaper than cakes from other pâtisseries in Paris. On average, I paid 7 € for one petite gâteau in Paris. 
It does not matter how long my list is but there is one pastry store that I visit every single time when I am in Paris and this is Sadaharu Aoki. In fact Sadaharu Aoki is one of my favorite pastry chefs; I adore Aoki's pastry creations and they inspire me a lot. As you might guess from the name Sadaharu Aoki he is not French but Japanese. Aoki was born in Tokyo and he was trained as a pastry chef both in Tokyo and Paris. In the 1990s he moved to Paris and in 2001 he opened his first boutique in Paris. By now Aoki has five boutiques in Paris and four pastry stores in Japan (Tokyo, Nagoya, Fukuoka) and Taiwan (Taipei). Many of Aoki's creations are inspired by Japanese flavors such as Matcha and Yuzu. Aoki's pastries are elegant and the decorations of the cakes are not extravagant. The cake itself and the flavor combinations are the center of each cake. This reflects the interior design of his pastry stores as well which are clean and simple but very chic at the same time. I like Aoki's philosophy and I have a similar approach. You may have noticed that I keep my photos and the design of my blog very simple and minimalistic because I want the cake or any baked goods to be in the center. I am so passionate about cakes and this is - for me - the most important feature and this is why I prefer a minimalistic design.
I bought two cakes from Sadaharu Aoki on my last trip to Paris : the "Citron praliné" petite gâteau and the "Tarte Caramel salé matcha". I tried Aoki's Citron praliné cake for the first time a few years ago and I was blown away by utterly delicious lemon cake. The base of the cake is a lemon macaron biscuit with a thin layer of lemon cream, followed by a layer of crispy praliné and another layer of lemon macaron biscuit; the layers are wrapped up in a lemon mouse. The texture and the different flavors are incredible and the cake is so, so, so delicious. I have one minor point of criticism that the praliné flavor could be a little stronger for my taste.
The Tarte Caramel salé matcha (all of Aoki's tartlets are an eye catcher) is equally delicious. The tartlet consists of a matcha shortcrust shell which is filled with salted caramel and on top of the caramel there is a beautiful spiral of matcha mousse. The cake is more on the sweeter side because of the caramel filling but the matcha mousse balances out the sweetness of the caramel.
If you are in Prais I highly recommend visiting one of Sadaharu Aoki's boutiques. I like the small pastry store on 35 rue de Vaugirard in the 6th arroundisment. The store is a five minute walk from the beautiful Jardin du Luxembourg park where you can take a rest and enjoy the treats of Aoki. I also recommend visiting the boulangerie "La Parisienne" (48 rue Madame) which is literally a minute away from the Aoki pastry store. "La Parisienne" won the competition for Best Baguette in Paris for the year 2016.  Unfortunately, the bakery was closed when I stopped by, so I cannot tell you anything about the baguettes but I am sure the bread is delicious.

pâtisserie Sadaharu Aoki paris
35 rue de Vaugirard
75006 Paris
Opening hours: 
Mondays: closed
Tuesday to Saturday: 11 am to 7 pm
Sunday: 10 am to 6 pm
 For the opening hours and addresses of the other
Sadaharu Aoki's boutiques check his website here.

Midsommar Tartlets

Today Midsommar (Midsummer) is celebrated in Sweden. Tradionally new potatoes with dill and pickled herring are eaten and fresh strawberries with whipped cream are served as dessert at Midsommar. Most of the time I am not in Sweden during Midsommar but I always try to make this day special. This year my home is filled with bouquets of wild flowers and this evening I will serve tartlets filled with a vanilla mascarpone cream and fresh berries.
Yesterday I hopped on my bike and rode to the woods in order to pick a bunch of wild flowers and elderflowers and it was my lucky day because I found a "smultronstället" (wild strawberry patch) at the edge of the forest. I cannot remember that I ever found so many wild strawberries at once. I had tears in my eyes while I was squatting down and carefully picking one delicate wild strawberry after another. I could not believe my luck. There is nothing like the smell of wild strawberries and there are no better strawberries than wild strawberries - they literally melt in the mouth - and picking wild flowers and wild strawberries are the epitome of early summer days to me.

When I came home from my bike ride - my basket was packed with wild flowers, elderflowers and a little bowl full of amazing smelling wild strawberries - I was so inspired by the beauty of nature and in such a good mood. After making a few bottles of elderflower cordial I decided to make a few berry tartlets. Luckily, I had some tartlet shells left that I made the other day and filled the shells with a vanilla mascarpone cream and pilled on top of the cream different berries. The tartlets looked so beautiful that I could not help myself and I did an impromptu photo shoot modeling my very photogenic tartlets.
I did not use my shortcrust pastry recipe that I always use and I also shared this recipe with you. I tried out a new recipe by the Singaporean pastry chef Cheryl Kho who is one of Asia's leading pastry chefs. Cheryl Koh runs the pastry store Tarte in Singapore which is specialized in tarts. Koh's tarts look so elegant and beautiful and I do admire Koh's tart skills. Unfortunately, I cannot tell you how the tarts taste since I have not had the chance to try Koh's tartes yet. I do hope that I will have the possibility to travel to Singapore in the near future and try one of Koh's tart creations.

Cheryl Koh's shortcrust pastry recipe became to my new favorite tart shell recipe and this is why I really want to share her recipe with you. The dough is very soft and this is why it is important to let the dough chill in the fridge for at least six hours. When rolling out the shortcrust dough it is important to work quick because I found that the dough gets soft relatively quickly in comparion to other shortcrust doughs that I have worked with in the past. Every time I used Koh's recipe the tart shells turend out very crispy and I could not think of better tart shells (at least they were the best tart shells that I have made in my life so far). It is really a fantastic tart recipe.
I cannot wait to indulge in a berry tartlet this evening but until then I will make a Midsommar flower crown. Glad Midsommar who is celebrating today. My dearest readers, I wish you all a wonderful summer time!

Makes 8 to 10 tartlets ( 7 cm / 2.75 inches in diameter)

* The shortcrust pastry recipe is slightly adapted from Cheryl Koh*


  • 68 g / 5 tablespoons unsalted butter
  • 50 g / 6 1/2 tablespoons powdered sugar, sifted
  • 22 g egg (equals about 1/2 of a medium sized egg)
  • 28 g / 5 tablespoons almond powder or almond flour *
  • 112 g / 1 cup and 2 tablespoons pastry flour
* Koh's recipe calls for almond powder which I assume is very fine almond flour. I do not know where to get such a fine almond powder and therefore, I used "plain" almond flour and it worked fine.


  • Mix butter and powdered sugar until well combined. Then add the egg and mix again well. 
  • Add almond powder/flour and pastry flour and mix until the almond flour and pastry flour are just combined. 
  • Place the dough on a generous piece of clingwrap, flatten the dough to a disc and then wrap up the dough in the clingwrap. 
  • Let the dough rest for at least 6 hours. I usually prepare the dough at night and bake the tarts the following morning. The dough is quite soft, so the dough really needs to chill in the fridge for several hours. I do not recommend shortening the resting time. 
  • Sprinkle a surface with a little bit of flour (try to use as little flour as possible) and roll out the dough until it is 3 mm / 0.1 inch thick. Last year I wrote a post on how to make tartlets which might be helpful to you. 
  • Cut out circles that are a little bit bigger than your tartlet rings and line the tart rings with the circles. Trim any excess dough with a sharp knife. Prick the bottom of each tart with a fork. Place the tart moulds onto a board or a flat plate lined with parchmend paper and freeze the moulds for 10 to 15 minutes. 
  • Preheat the oven to 160 °C / 320 °F. 
  • Line each tart moulds with a circle of parchment paper and fill each tart with try beans. 
  • Place the tart moulds onto a baking sheet lined with parchment paper and bake the tartlets for 15 minutes. After 15 minutes remove the dry beans and the parchmnet paper and bake for another 5 minutes. Remove the tart rings, turn the oven to 180 °C and bake the tart shells for another 5 minutes until the shells are golden in color.
  • Let the tart shells cool completely. You can store the tart shells in an airtight container or a cookie tin up to two weeks. 

Vanilla Mascarpone Cream

  • 150 ml / 1 /2 cup and 2 tablespoons whole milk (3,5 %)
  • 1 vanilla bean
  • 30 g egg yolks (equals egg yolks of 2 medium sized eggs)
  • 10 g / 2 1/2 teaspoons corn starch
  • 30 g / 2 tablespoons granulated sugar
  • 275 g / 1 cup and 2 tablespoons mascarpone cheese
  • Pour the milk into a medium sized pot. 
  • Split the vanilla pod lengthwise and scrape out the seeds (use the tip of a knife or the dull side of the knife). Add the vanilla seeds and the empty vanilla pod to the milk. Bring the milk to a boil; remove from the pot from the heat. 
  • Place the egg yolks and the corn starch in a medium sized bowl and mix until well combined. Add the granulated sugar to the mixture and mix well again. 
  • Remove the empty vanilla pod from the hot milk, pour the vanilla milk to the egg mixture and stir well. 
  • Pour the milk mixture back into the pot and over medium heat bring the mixture almost to a boil. Let it simmer until the mixture thickens put. As soon as the mixture thickens up stir well for half a minute, then remove from the heat and place the custard onto a flat bowl. Cover the surface of the custard with clingwrap which prevends skin forming. Let the custard cool completely at room temperature (not in the fridge). 
  • Mix the mascarpone cheese creamy. Stir the the cold custard until smooth, then add little by little the mascarpone to the custrad and mix until it has a smoothy consistency. Do not overmix the cream, otherwise the cream might become a little bit runny. 


  • Berries such as strawberries, raspberries, blueberries, blackberries
  • Powdered sugar
  • Fill the tart shell almost to the top with the vanilla masacrpone cream. 
  • Decorate the tartlets with fresh berries. I placed one whole strawberry in the middle of each tartlet and around the strawberry I placed rasperries and then topped it off with the delicate wild strawberries.
  • Dust the top of each tartlet with powdered sugar, 
  • I usually assemble the tarts à la minute or not longer than one hour before serving the tartlets because otherwise the tart shells become soft (because of the vanilla mascarpone cream). I prefer a crispy tartlet shell but if you do not mind a softer tart shell feel free to prepare the tartlets a few hours ahead.