Gluten-Free Tarts Collection by KICA

academy
academy
Photography
by Dmytro Khoroshaiev
Unlock a new realm of pastry artistry with the Gluten-
Free Tarts Collection, a book that redefines gluten-
free baking. Designed for those who wish to indulge
in exquisite pastries without gluten, this collection
ensures that dietary restrictions never hinder the
experience of gourmet dessert enjoyment. Each of
the nine creations in this book is a testament to the
fact that gluten-free pastries can rival their traditional
counterparts in both flavor and elegance, offering
a wide range of options for every palate.
Begin your exploration with the Coconut Tartlets, where gluten-free

chocolate shortcrust meets a rich coconut filling, topped with a mirror
cocoa glaze and an artistically crafted coconut “rose”. Then, experience
the allure of the Chocolate Exotic Tart, with gluten-free profiteroles bursting
with vanilla custard and exotic coulis, all enrobed in dark chocolate ganache.
The Orange and Caramel Tartlets offer a vibrant fusion of vanilla chantilly
cream, orange jam, and a moist orange sponge, beautifully bound by vanilla
caramel. For a classical touch, the Pear Tartlets blend orange and vanilla
almond cream with saffron-tinted, syrup-coated pears.
The Blackcurrant Tart will seduce you with its tempting appearance and the
refreshing contrast of cloud-like berry frosting on a crispy rice shortcrust
base, paired with a tender almond sponge.
The Coffee Splash Tartlet is a dream for coffee lovers. Meanwhile,

the chocolate pastry enthusiasts can savor the richness of Three
Chocolates Tart and Zebra Tart, or relish the uniquely flavored Chocolate
Tart with Tonka Beans.
Every recipe in this book comes with clear, step-by-step guides and short
videos for assembly, ensuring ease and confidence in your baking. Whether
you are a seasoned baker or new to the gluten-free scene, the Gluten-Free
Tarts Collection is your guide to unlocking a world of gluten-free pastry
possibilities, where flavor and flair are never compromised.
Tetyana Verbytska
Founder of KICA Academy
Contents
Blackcurrant Tart 7
Chocolate Exotic Tart 15
Chocolate Tart with Tonka Beans 25
Coconut Tartlets 33
“Coffee Splash” Tartlet 40
Orange and Caramel Tartlets 50
Pear Tartlets 60
Three Chocolates Tart 67
Zebra Tart 75
BLACKCURRANT
TART
for 1 tart d=18 cm
Blackcurrant Tart
for 1 tart d=18 cm
GELATIN MASS
Ingredients Total weight: ~ 21 g 100%
• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%
1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you have no powdered gelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess
water and use immediately.
BASIC CHANTILLY CREAM
• Whipping cream 35% (1) 23 g 7%

• Sugar 23 g 7%
• Gelatin mass 16 g 5%
• Cream cheese 65% 55 g 16%
1. Add the whipping cream (1) and sugar to a saucepan and bring
the mixture to a boil. Add the gelatin mass and stir until melted.
2. Add the cream cheese to a measuring cup. Pour the hot cream
mixture on top of the cream cheese and process with a hand
blender until smooth.
3. Pour the cold whipping cream (2) into the cream cheese mass
and process briefly until the mixture is just about combined.
4. Cover the Chantilly cream with cling film touching the surface.
Place it in the fridge and leave it there for at least 6 hours to stabilize.
8
Blackcurrant Tart
for 1 tart d=18 cm
BLACKCURRANT AND BLACKBERRY CONFIT
• Blackcurrant puree 60 g 32%

• Blackberry puree 90 g 50%
• Glucose/corn syrup 9g 8%
• Sugar 9g 8%
• Pectin NH 3g 1%
• Potato starch/cornstarch 3g 1%
1. Add the blackcurrant puree, blackberry puree, and glucose syrup

to a saucepan. Mix together and heat the mixture to 30 °C / 86 °F.
2. In a separate bowl, mix together the pectin, sugar, and potato

starch. Gradually add this mixture to the warm puree while
whisking constantly.
3. Bring the mixture to a boil, whisking constantly. Let it boil for

5–10 seconds.
4. Remove it from the heat and pour it into a clean bowl. Cover the
confit with cling film touching the surface. Place it in the fridge for
3 hours to chill.
GLUTEN-FREE SHORTCRUST DOUGH
• Butter 82% 25 g 22%

• Icing sugar 20 g 18%
• Sea salt 1g <1%
• Rice flour 37 g 33%
• Oat flour 13 g 12%
• Cornstarch 7g 6%
• Egg whites 10 g 9%
1. Sift the rice flour and oat flour into the bowl of a stand mixer.
Then add the sea salt, cornstarch, and icing sugar. Mix the
ingredients with a paddle attachment.
2. Add the cold diced butter and continue mixing for a few minutes
at low speed until the mixture resembles wet sand.
3. Add the cold egg whites all at once and mix at low speed until
combined. The dough should be smooth and soft.
9
Blackcurrant Tart
for 1 tart d=18 cm
4. Place the dough between two sheets of parchment paper and

roll it into a layer (3 mm thick).
5. Leave the layer of dough in the fridge for 3 hours to stabilize.
6. Take the stabilized dough out of the fridge. Cut a circle out of the
dough d=16 cm and place it into a tart pan d=18 cm. Leave the pan
in the fridge until the next step.
RICE SHORTCRUST PASTRY
• Butter 82% 160 g 34%

• Sea salt 2g <1%
• Cornstarch 20 g 4%
• Chilled shortcrust circle
1. Add the softened butter, icing sugar, and sea salt to the bowl of
a stand mixer. Whip the ingredients at medium speed with a paddle
attachment until the mixture becomes smooth and voluminous.
2. With the mixer running, add the room-temperature egg whites

and mix until smooth.
3. Sift the rice flour and cornstarch into a separate bowl, then mix
the ingredients together. Fold this dry mixture into the butter-eggs
mixture and mix until homogeneous.
4. Transfer the pastry into a piping bag fitted with a Closed Star tip
d=10 mm.
5. Take the pan with the shortcrust circle out of the fridge. Pipe a
wavy rim of pastry along the edge of the shortcrust circle.
6. Place the assembled tart shell in the freezer for 1 hour.
7. Bake the tart shell in an oven preheated to 150 °C / 302 °F for

20 minutes until golden.
8. Take the baked tart shell out of the oven. Let it cool down at room
temperature, then remove it from the pan.
10
Blackcurrant Tart
for 1 tart d=18 cm
EGG WASH
• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%
• Baked tart shell
1. Add the egg yolks and whipping cream to a bowl. Using a whisk,
whip the mixture together to make an egg wash.
2. Using a pastry brush, coat the outer side of the tart shell with
a thin layer of the egg wash.
3. Then transfer the coated tart shell to a baking tray lined with
a silicone mat. Bake it for another 7 minutes at 145 °C / 293 °F
until golden-brown.
4. Let the baked tart shell cool down at room temperature.
ALMOND SPONGE
• Butter 82% 35 g 21%

• Sea salt 1g <1%
• Whole eggs 45 g 27%
• Almond powder 25 g 15%
• Baking powder 2g 1%
• Vanilla ½ pod
• Blackcurrants 30 g
1. Add the softened butter, icing sugar, sea salt, and vanilla seeds
to the bowl of a stand mixer. Mix the ingredients at medium speed
with a paddle attachment until the mixture becomes smooth and
voluminous.
2. Heat the eggs to 40 °C / 104 °F over a water bath or in a

microwave oven.
3. With the mixer running on medium speed, gradually add the warm
eggs. The desired texture should be smooth and homogeneous.
Make sure to scrape the sides of the bowl from time to time to
ensure everything mixes together properly.
11
Blackcurrant Tart
for 1 tart d=18 cm
ALMOND SPONGE
4. Sift the rice flour, almond powder, and baking powder into
a separate bowl, then mix together. Fold this mixture into the batter,
stirring thoroughly with a silicone spatula until smooth.
5. Transfer the batter to a piping bag and fill in the tart shell. Arrange
the blackcurrants on top of the batter, pushing them into it gently.
6. Bake the tart for about 15 minutes at 150 °C / 302 °F.
7. Let the baked tart cool down at room temperature for at least
30 minutes.
BERRY FROSTING
• Stabilized Chantilly cream 350 g 78%

• Chilled blackcurrant 100 g 22%
and blackberry confit
1. Transfer the Chantilly cream to the bowl of a stand mixer.

Using a whisk attachment, whip the cream at medium speed until
it increases in volume and turns pale in color.
2. Add the confit to the Chantilly cream and mix well until combined.
Then briefly whip the frosting to make sure that it’s smooth.
3. Transfer the berry frosting into a piping bag fitted with a Closed
Star tip d=10 mm.
12
Blackcurrant Tart
for 1 tart d=18 cm
ASSEMBLING AND DECORATING THE TART
Ingredients
• Baked tart with almond sponge

• Berry frosting
• Leftover blackcurrant and blackberry confit
• Fresh blackcurrant 30 g
• Microgreens Sufficient quantity
1. Pipe the frosting in four wavy layers – for each layer, start from
the edge and move toward the center of the tart. Each wavy layer
should be a bit smaller than the previous one.
2. Stir the leftover blackcurrant and blackberry confit with a spatula

and transfer it into a paper cornet.
3. Decorate the tart with the fresh blackcurrants, drops of the berry
confit, and microgreens.
4. Store the tart in the fridge for up to 72 hours.
To watch how the Chef assembles

the tart, click on the link below
https://youtube.com/shorts/7jJIYKomn5I
13
CHOCOLATE
EXOTIC TART
for 1 tart d=18 cm
Chocolate Exotic Tart
for 1 tart d=18 cm
GELATIN MASS


for up to 2 days.
TIP
• Butter 82% 50 g 22%

• Sea salt 1g <1%
16
for 1 tart d=18 cm
4. Place the dough between two sheets of parchment paper and roll
it into a layer 3 mm thick. Leave the layer of dough in the fridge for
3 hours to stabilize.
5. Take the stabilized dough layer out of the fridge. Cut out a circle
from the dough d=22 cm and place it into a fluted tart pan d=18 cm.
Press the bottom and edges of the layer firmly against the pan.
Trim off any excess dough using a knife. Prick the bottom of the
dough with a fork, then leave the pan in the freezer for 1 hour.
6. Transfer the pan with the frozen tart shell to a baking tray lined with
a silicone mat. Bake the tart shell in an oven preheated to 145 °C /
293 °F for about 20 minutes until golden.
EGG WASH

whip the mixture together to make an egg wash.
2. Using a pastry brush, coat the outer side of the tart shell with
3. Transfer the coated tart shell to a baking tray lined with

a silicone mat. Bake it for another 7 minutes at 145 °C / 293 °F
until golden-brown.
4. Let the baked tart shell cool down at room temperature.
17
for 1 tart d=18 cm
GLUTEN-FREE CHOUX PASTRY
• Milk 3.2% 132 g 33%

• Sea salt 2g <1%
• Inverted sugar/honey 1g <1%
• Butter 82% 58 g 14%
1. Prepare the whole eggs and the butter: process the room-
temperature eggs with a hand blender until smooth and cut the
butter into small pieces.
2. Add the sea salt and inverted sugar to a saucepan.
TIP
• Inverted sugar prevents ice crystals from forming in the choux
pastry and keeps the texture of the pastry tender and moist for
longer. If you are not going to freeze the choux pastry, you can
skip this ingredient.
3. Add the butter and milk to the saucepan and heat the mixture over
low heat, stirring occasionally with a whisk.
TIP
• You can make a water-based or milk-based choux pastry
instead. The texture of the pastry will differ depending on
which you choose: the milk-based choux pastry is a little darker
and fattier, while the water-based choux pastry is paler
and crunchier.
4. Once the butter has completely melted, increase the heat and
bring the liquid to a strong boil. Don’t let the liquid boil until the
butter has completely melted in the saucepan.
5. Remove the mixture from heat, add the sifted rice flour and stir
thoroughly with a whisk until smooth. At this stage, the choux pastry
should have a slightly crumbly texture.
6. To make sure that all the starch in the flour has swelled, place
the saucepan over low heat and cook the pastry for two minutes,
stirring actively with a silicone spatula.
7. Transfer the choux pastry to the bowl of a stand mixer and

mix it with a paddle attachment at low speed, cooling it down to
55–60 °C / 131–140 °F.
18
for 1 tart d=18 cm
GLUTEN-FREE CHOUX PASTRY
8. Once the choux pastry has reached the required temperature,

start to add the eggs in small portions. While doing so, continue
to mix the choux pastry at low speed. The texture of the finished
choux pastry should be assessed visually – you might need a little
less egg mixture than is mentioned in the recipe. The choux pastry
should be smooth, homogeneous, glossy, and fall off the paddle
in a ribbon. You may also notice some grains of rice flour in it.
If you have used all the eggs and still haven’t achieved the right
texture, you can add some warm milk, but this is unlikely to happen.
9. The finished choux pastry should immediately be piped onto the

baking mat.
PIPING AND BAKING THE CHOUX
Ingredients
• Gluten-free choux pastry

• Icing sugar Sufficient quantity
• Cornstarch Sufficient quantity
1. Transfer the choux pastry to a piping bag fitted with a round tip
d=8 mm – fill it until 2/3 full.
2. Line a baking tray with a perforated mat and pour some cornstarch
onto a plate. Dip a round cutter d=3 cm into the cornstarch and print
circles on the mat in a checkerboard manner, making sure to keep
2–3 cm between the circles. Pipe the choux domes, using these
circles as a guide.
3. After piping the choux domes, spray the choux with a thin layer of
cooking oil. Then lightly sprinkle them with icing sugar using a sieve –
this will create a thin crust and prevent the choux from cracking
4. Preheat your oven to 230 °C / 446 °F, then turn it off. Place the choux
in the turned-off oven and bake your choux until the temperature
decreases to 130 °C / 266 °F. During this time, they should rise and
begin to brown slightly.
5. Turn the oven on and leave it ajar for a few seconds to release
the steam. Continue baking the choux at 130 °C / 266 °F (without
convection) for about 10 minutes. Then turn on the convection,
increase the temperature to 135 °C / 275 °F, and bake for another
15 minutes. Once fully baked, the choux should be golden brown
and crispy on the surface, but the inside should remain soft and moist.
6. Transfer the choux to the wire rack to help them cool down quicker.
19
for 1 tart d=18 cm
VANILLA CUSTARD
• Milk 3.2% 200 g 45%

• Sugar 47 g 10%
• Butter 82% 55 g 12%
• Gelatin mass 7g 2%
• Greek yogurt 25 g 6%
• Vanilla 1 pod
1. Add the milk, whipping cream, vanilla seeds and the pod itself
to a saucepan. Heat the mixture to 80 °C / 176 °F. Remove the
saucepan from the heat, cover it with cling film, and let the mixture
infuse for 30 minutes.
2. In a separate bowl, combine the sugar and cornstarch. Add the egg
yolks and stir until a light mass forms.
3. Heat the vanilla mixture again to 80 °C / 176 °F. Remove it from the
heat, then carefully strain it on top of the egg yolk mixture.
4. Pour the mixture in the bowl back into the saucepan and cook it
over low heat, constantly stirring, until it boils. After that, cook it for
a further 1–2 minutes.
5. Add the gelatin mass and stir until it has dissolved. Cool the custard
down to 40 °C / 104 °F over a cold water bath, or leave it to cool
down at room temperature, stirring occasionally to prevent a skin
from forming.
6. Once the custard has cooled down, gradually add the room-
temperature butter (18–20 °C / 64–68 °F) and stir with a whisk.
7. Add the greek yogurt and stir with a whisk once again.
8. Transfer the custard to a clean and wide container. Cover it with

cling film touching the surface of the custard and leave it in the
fridge or freezer for 10–15 minutes.
9. Once chilled, the custard is ready to be used. If needed, it can be

stored in the fridge for up to 48 hours.
20
for 1 tart d=18 cm
MANGO AND PASSION FRUIT COULIS
• Mango puree 100 g 52%

• Passion fruit puree (with seeds) 60 g 31%
• Glucose/corn syrup 15 g 8%
• Sugar 15 g 8%
• Pectin NH 2.8 g 1%
1. Add the mango puree and passion fruit puree to a saucepan.

(For a fancier appearance and taste, opt for a passion fruit puree
with seeds. You can either purchase a frozen or pasteurized puree
or use a homemade one.)
2. Add the glucose syrup to the puree mixture and bring the mass
to 30–35 °C / 86–95 °F.
3. In the meantime, mix together the sugar and pectin NH in a

separate bowl. Once the puree mass has reached the desired
temperature, gradually add the sugar-pectin mixture while stirring
the mass constantly with a whisk.
4. Once all the sugar-pectin mixture has been added, increase the
heat and bring the mass to a boil while continuing to mix it with
a whisk. Keep it boiling for another 30 seconds, then remove it
from the heat.
5. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and let it completely cool down in the fridge.
21
for 1 tart d=18 cm
DARK CHOCOLATE GANACHE

• Inverted sugar/honey 35 g 8%
• Dark chocolate 70% 185 g 40%
• Butter 82% 35 g 8%
• Sea salt 1g <1%
1. Add the whipping cream, glucose syrup, inverted sugar, and sea
salt to a saucepan. While mixing, bring the mixture to 80 °C / 176 °F.
2. Add the chocolate to a measuring cup. Once the cream mixture

has reached 80 °C / 176 °F, pour it on top of the chocolate.
3. Let the chocolate melt for about 1 minute, then process the mixture
with a hand blender until smooth.
4. Add the room-temperature butter (16–18 °C / 61–64 °F),

then process the mixture with a hand blender once again.
5. Use the ganache straight away.
22
for 1 tart d=18 cm
ASSEMBLING THE TART
Ingredients

• Baked choux
• Mango and passion fruit coulis
• Vanilla custard
• Dark chocolate ganache
1. Transfer the custard to the bowl of a stand mixer and, using a whisk
attachment, mix it at high speed until smooth. Alternatively, this can
be done by hand. Transfer the custard to a piping bag fitted with
a needle tip.
2. Half-fill the baked choux with the custard, angling the piping needle
from below.
3. Using a silicone spatula, stir the coulis to soften its texture before
use. Take a piping bag (without a tip) and fill it with the coulis. Trim off
the end of the piping bag so that it’s large enough to let a passion
fruit seed pass. Fill the choux with the coulis until full.
4. Fill the tart shell with 200 g of the chocolate ganache.
5. Arrange the filled choux in a flower-shape on top of the tart shell,

slightly pressing them into the ganache.
6. Place the assembled tart in the fridge for 1 hour until the ganache
sets. Keep the leftover ganache at room temperature until needed
for the next step.
7. Fill the piping bag with the leftover ganache and coat each choux
with a thin layer of the ganache. Place the tart back in the fridge
and leave it there for another 3 hours.
8. Transfer the remaining ganache to a paper cornet. Pipe neat spirals

of ganache on top of each choux. Then pipe drops of different sizes
on top of and between the choux.
9. Store the tart in the fridge for up to 3 days.

https://youtube.com/shorts/FGhST1PsdvM
23
CHOCOLATE TART
WITH TONKA BEANS
for 2 tarts d=17 cm
Chocolate Tart with Tonka Beans
for 2 tarts d=17 cm
• Butter 82% 100 g 22%

• Sea salt 2g <1%
combined. The dough should be smooth and soft. You may need to
add more egg whites, depending on the flour’s hygroscopic quality.
FORMING AND BAKING THE BOTTOMLESS TARTS
Ingredients
• Stabilized gluten-free shortcrust dough
1. Take the chilled rolled out dough out of the fridge and peel off the
parchment paper. The shortcrust is best worked on а cold work
surface and at room temperature about 18–21 °C / 64–70 °F.
2. Use а ruler to cut 4 strips 2.5 cm wide out of the shortcrust.

Take a strip of dough and fit them into the tart ring d=17 cm.
Press them against the sides, but not too hard. Cut off the excess
dough. Repeat the step to the second tart ring.
3. Place the lined tart molds in the freezer for about 5–10 minutes.
Keep the leftover rolled-out dough in the fridge until the next step.
26
for 2 tarts d=17 cm
FORMING AND BAKING THE BOTTOMLESS TARTS
4. Then, cut out the bottom of the tart by pressing the tart ring down
on the shortcrust layer. Cut off any excess dough and transfer the
tarts to a perforated silicone mat. Place the assembled tart shells
in the fridge for 1 hour to stabilize. Before baking, cut out a circle
measuring d=14 cm from the base of the tart.
5. Bake the tarts in an oven preheated to 145 °C / 293 °F for about

6. Take the baked tart shells out of the oven. Let them cool down
at room temperature.
EGG WASH

• Baked tart shells
1. Pour the egg yolks and the whipping cream into а high measuring
cup. Process the liquid with а hand blender to obtain а smooth
emulsion. Or just mix the two ingredients with a whisk.
TIP
• Egg wash coating prevents the baked tart shells from soaking
and allows the tart to remain crunchy and stable for а longer
time. Without this coating, tart shells will resemble а more rustic
version of tart which is not glossy.
2. Using a pastry brush, coat the outer side of the tart shells with a thin
layer of the egg wash.
3. Transfer the coated tart shells to a baking tray lined with a silicone
mat. Bake them for another 7 minutes at 145 °C / 293 °F until
golden-brown.
4. Let the baked tart shells cool down at room temperature.
27
for 2 tarts d=17 cm
FLOURLESS CHOCOLATE SPONGE

• Sugar (1) 55 g 19%
• Sugar (2) 50 g 17%
• Cocoa powder 30 g 10%
1. Put the egg yolks and sugar (1) in the mixer bowl. Whip them with
a whisk attachment at high speed until the mixture turns light.
2. Meanwhile, in another mixer bowl, whip the egg whites until light
foam at low speed. Then, little by little add the sugar (2) and whip
until a thick and stable foam.
TIP
• You should not whip egg whites in advance, as the mixture will
deflate and the quality of the sponge will be much worse.
3. Combine both masses in 3–4 steps, adding egg whites to the yolk
mass. Stir with a spatula gently so as not to lose volume.
4. Gradually add the sifted cocoa powder and mix gently.
5. Spread the finished sponge batter on a baking tray 40x60 cm lined

with a silicone mat and bake it in the oven at 190 °C / 374 °F for
about 7 minutes.
6. Leave the sponge to cool down at room temperature.
7. Remove the silicone mat from the cooled sponge by flipping

the sponge over onto a parchment paper sheet.
8. Cut 2 circles out of the sponge using a tart ring d=15 cm.
28
for 2 tarts d=17 cm
CRUNCHY LAYER
• Praline 100 g 48%

• Crispy puffed rice 60 g 29%
• Cocoa butter 15 g 7%
• Baked bottomless tarts
1. Melt the chocolate and cocoa butter separately to 40 °C / 104 °F,

then combine them in a bowl.
2. Add the praline to the chocolate and cocoa butter mixture.

If you want to make the crunchy layer even less sweet, use pure
nut paste. Stir it with a spatula until smooth and add the puffed rice
at the very end. Stir gently again.
3. Once the tarts are completely baked and chilled, place 100 g of the
crunchy mixture into each of them using an offset spatula.
4. Put the tarts filled with the crunchy layer in the fridge for a few
minutes to stabilize.
TONKA BEAN GANACHE

• Milk chocolate 40% 85 g 21%
• Cocoa butter 5g 1%
• Butter 82% 15 g 4%
• Half of a Tonka bean
1. Grate half of a Tonka bean on a fine grater right into the cream and
heat it to 60 °C / 140 °F. Leave it to infuse for 10–15 minutes whilst
covered with a lid or some cling film.
TIP
• If you can’t find Tonka beans, replace them with vanilla, nutmeg,
or cardamom.
2. Strain the flavored cream, add the glucose syrup and inverted
sugar, and heat it again to 60 °C / 140 °F.
29
for 2 tarts d=17 cm
TONKA BEAN GANACHE

3. Separately melt milk chocolate, dark chocolate and cocoa butter
to 40 °C / 104 °F. Pour the mixture into a measuring cup.
4. Gradually pour in the hot cream, stirring it with a spatula after

each addition.
5. Process the mixture with a hand blender to obtain a homogeneous

emulsion.
6. When the ganache has cooled down to 40 °C / 104 °F, add the
room-temperature butter to it and process it again with the hand
blender.
ASSEMBLING THE TARTS
Ingredients
• Stabilized tarts with crunchy layer

• Tonka bean ganache
• Chocolate sponge circles
1. Transfer the tonka bean ganache to a pastry bag and fill the tart
with it, applying a thin layer just to attach the sponge.
2. Place the sponge into the tart and press it so that the ganache
comes out on the sides. Then fill the remaining space with
ganache.
3. Leave the finished tart to crystallize at 18–20 °C / 64–68 °F

for 3 hours.
30
for 2 tarts d=17 cm
CHOCOLATE DÉCOR AND DECORATING THE TARTS
Ingredients
• Assembled tarts
• Dark chocolate 66% 200 g
• Cocoa powder Sufficient quantity
1. Add the dark chocolate to a bowl placed over a water bath.

Melt the chocolate by heating it to around 50–55 °C / 122–131 °F.
2. Temper the chocolate by pouring ¾ of the chocolate onto a chilled

work surface (stone is preferable) and letting it cool to 26–27 °C /
78–81 °F. To cool the chocolate faster, use a metal scraper to stir
and fold the chocolate. Then transfer the chilled chocolate back
into the bowl with the remaining chocolate, so it reaches around
31 °C / 88 °F.
3. Use the chocolate at 29–31 °C / 84–88 °F. If it cools too much,

you can heat it up with a heat gun. Make sure the room
temperature is around 20 °C / 68 °F, otherwise the chocolate will
not solidify properly.
4. Pour a small amount of chocolate onto a working surface and then,

using an offset spatula, spread it in a fairly thin layer.
5. Within 1–2 minutes, once the chocolate has become matte, press
a knife against the table, angle it slightly, and push the knife forward.
You should get a beautiful chocolate curl.
6. Place the décor in the center of the tart and sprinkle the tart with
cocoa powder.

https://youtube.com/shorts/ZnIaIrNDWNU
31
COCONUT TARTLETS
for 6 tartlets l=12 cm, w=10.5 cm, h=2 cm
Coconut Tartlets
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Citric acid powder 0.15 g <1%
1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix together the sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).
5. Bring everything to a boil over medium heat, whisking occasionally.
6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.
7. Let the mixture simmer over low heat for about 2 minutes.
8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.
9. Place the neutral gel in the fridge at 4 °C / 39 °F and let it sit there
for 6 hours.
GELATIN MASS


34
Coconut Tartlets
GELATIN MASS
for up to 2 days.
TIP
GLUTEN-FREE CHOCOLATE SHORTCRUST DOUGH
• Butter 82% 100 g 24%

• Sea salt 2g <1%
• Cocoa powder 24% 20 g 5%
1. Sift the rice flour, cocoa powder, and oat flour into the bowl of
a stand mixer. Then add the sea salt and icing sugar. Mix the
on low speed until the mixture resembles wet sand.
3. Add the cold egg whites all at once and mix on low speed until
fully combined. The dough should be smooth and soft.

5. Leave the rolled-out dough in the fridge for 3 hours to stabilize.
6. Take the dough out of the fridge, remove the parchment paper
and cut out 6 even stripes of dough each measuring approximately
2 cm in width and 37 cm in length. Insert them into the Mallard
Ferrier triangle tartlet rings (MF 06492), forming the sides of the
tartlet shell. Trim off any extra dough with a knife. Place the lined
rings in the freezer for 30 minutes for the dough to stabilize.
Keep the leftover rolled-out dough in the fridge until the next step.
35
Coconut Tartlets
7. Press the leftover cold dough with the tartlet rings lined with strips
of dough to make the bottom of the tartlets. Place the assembled
tartlet shells in the freezer for 1 hour to stabilize.
8. Transfer the frozen tartlet shells to a baking tray lined with a

perforated mat. Bake them in a preheated oven at 145 °C / 293 °F
for about 20 minutes.
9. Take the baked tartlet shells out of the oven and let them cool down
at room temperature, then remove the rings.
CHOCOLATE EGG WASH

• Baked tartlet shells
1. Sift the cocoa powder into a clean bowl and add the whipping
cream. Mix the ingredients with a whisk until combined.
Add the egg yolks and mix until smooth.
2. Strain the mixture into another bowl. Apply it to the sides of each
baked tartlet shell using a pastry brush.
3. Bake the coated tartlets at 145 °C / 293 °F for 5–10 minutes

until the egg wash sets and turns shiny.
COCONUT FILLING
• White chocolate 33% 100 g 24%

• Sea salt 2g <1%
• Virgin coconut oil 20 g 5%
• Desiccated coconut 200 g 47%
1. Place the coconut oil, whipping cream and sea salt into a saucepan
and heat the mixture to 80 °C / 176 °F.
2. Meanwhile, place the chocolate into a measuring cup. Pour the hot
coconut-cream mixture over the chocolate and let the chocolate
melt for about 1 minute then process with a hand blender.
36
Coconut Tartlets
COCONUT FILLING
3. Add the desiccated coconut into a clean bowl and pour the
chocolate mixture over it. Stir thoroughly with a silicone spatula
until all ingredients are combined well.
4. Using a spoon, distribute the coconut filling into each tartlet shell.
Make sure the layer of the filling is smooth and it does not reach
about 2 mm to the edges of the tartlet.
5. Transfer the filled tartlets into the fridge for 1 hour to stabilize.
COCOA GLAZE
• Water 65 g 22%
• Sugar 70 g 24%
• Neutral gel 45 g 16%
• Chilled tartlets with coconut filling
1. Sift the cocoa powder into a bowl, and add the sugar. Mix together
with a whisk.
2. Pour the whipping cream and water into a saucepan and heat the
mixture to about 30–40 °C / 86–104 °F. Gradually add the dry
ingredients, constantly mixing with a whisk.
3. Bring the mixture to a boil over a low heat, whisking occasionally,

and let it simmer for about a minute.
4. Remove the saucepan from the heat, then add the gelatin mass
and neutral gel. Stir until they have completely dissolved.
5. Strain the mixture into a measuring cup.
6. Process the glaze with a hand blender at low speed for about
a minute, making sure that air bubbles do not form. The texture of
the glaze should be glossy and uniform.
7. Coat the tartlets with cocoa glaze and place them in the fridge
for 2 hours to set. Cover the leftover glaze with cling film touching
the surface and keep it at room temperature until you are ready
to decorate the tartlets.
37
Coconut Tartlets
DECORATING THE TARTLETS
Ingredients
• Leftover cocoa glaze 50 g

• Coconut 1 pc
• Glazed tartlets with coconut filling
1. Transfer the leftover glaze into a paper cornet. Draw a symmetrical

pattern on the tartlet by piping dots, lines and swirls. To get a
perfectly neat pattern, don’t move your hands while piping the
glaze. Instead, steady your working hand with your other hand and
move your arms instead.
2. Remove the shell of the coconut and make long thin slices using
a peeler. Roll the slices into a “rose”, layering more slices in the
process, then transfer the “rose” onto the tartlet and add more
slices, if needed.
3. Store the tartlets in the fridge for up to 72 hours.

the tartlets, click on the link below
https://youtube.com/shorts/l7FeuCg3dE8
38
“COFFEE SPLASH”
TARTLET
for 16 tartlets d=7 cm
“Coffee Splash” Tartlet
GELATIN MASS


for up to 2 days.
TIP
NEUTRAL GEL
• Water 55 g 44%
• Sugar (1) 47 g 37%
• Sugar (2) 8g 6%
• Pectin NH 2g 2%
and sugar (1).
41
NEUTRAL GEL
5. Bring the mixture to a boil over medium heat, whisking occasionally.
6. Add the citric acid powder. If desired, you can use 1 g of lemon
juice instead.
9. Place the neutral gel in the fridge at 4 °C / 39 °F for at least 6 hours.
CARAMEL GLAZE
• Sugar (1) 145 g 29%

• Milk 3.2% 70 g 14%
• Potato starch 13 g 2%
• Sugar (2) 45 g 9%
1. Add sugar (1) and glucose syrup to a saucepan and heat it over
medium heat until caramelized. The caramel should turn darker
and foam.
2. Meanwhile, heat the milk together with the whipping cream.

When the caramel starts to smoke, add the hot cream and milk,
then whisk.
3. Remove the caramel from heat and gradually add sugar (2)
premixed with the potato starch, stirring the mixture with the whisk.
4. Return the caramel to the stove. Bring it to a boil and keep boiling
for one minute. When doing this, do not forget to constantly stir
the caramel to avoid burning.
5. Remove the caramel from heat, add the gelatin mass and stir
until it dissolves.
6. Strain the finished caramel into a measuring cup, cover it with

cling film touching the surface and put it in the fridge for 12 hours
to stabilize.
42
• Butter 82% 100 g 22%

• Sea salt 2g <1%
combined. The dough should be smooth and soft. You may need to
add more egg whites, depending on the flour’s hygroscopic quality.
5. Take the chilled rolled out dough out of the fridge and peel off
the parchment paper. The shortcrust is best worked on а cold work
surface and at room temperature about 18–21 °C / 64–70 °F.
6. Use а ruler to cut the shortcrust into strips 2–2.5 cm wide or

adjust the width to fit the size of your tartlet mold.
7. Line 16 tartlet molds d=7 cm with the strips of dough. Cut the
excess dough allowing for 0.5 cm overlap at the joint. Go around
the circle to better stick the sides against the walls. Cut off any
excess dough overlapping the mold with а sharp knife. Place the
lined tartlet molds in the freezer until completely frozen for about
30 minutes. Keep the leftover rolled-out dough in the fridge until
the next step.
8. Press the leftover cold dough layer with the lined tartlet rings to
make the bottom of the tartlets. Make sure the seam between
the sides and the bottom of the tartlet is neat and trim the excess
dough from the bottom with а sharp knife.
9. Place the assembled tartlet shells in the fridge for 1 hour to stabilize.
43
10. Transfer the molds with the frozen tartlet shells to a baking tray lined
with a perforated silicone mat. Bake them in an oven preheated to
145 °C / 293 °F for about 20 minutes until golden.
11. Take the baked tartlet shells out of the oven. Let them cool down
at room temperature, then remove them from the molds.
EGG WASH

1. Pour the egg yolks and the whipping cream into а high measuring
cup. Process the liquid with а hand blender to obtain а smooth
emulsion. Or just mix the two ingredients with a whisk.
TIP
• Egg wash coating prevents the baked tartlet bases from
soaking and allows the tartlet to remain crunchy and stable for
а longer time. Without this coating, tartlet bases will resemble
а more rustic version of tartlet which is not glossy.
2. Using a pastry brush, coat the outer side of the tartlet shells with
3. Transfer the coated tartlet shells to a baking tray lined with a

silicone mat. Bake them for another 7 minutes at 145 °C / 293 °F
until golden-brown.
4. Let the baked tartlet shells cool down at room temperature.
44
COFFEE SPONGE

• Brown sugar 80 g 16%
• Egg whites (1) 25 g 5%
• Instant coffee 3g <1%
• Sea salt 2g <1%
• Butter 82% 80 g 16%
• Baking powder 2g <1%
• Egg whites (2) 100 g 20%
• Sugar 15 g 3%
1. In a bowl, combine almond powder and sea salt, add the egg
whites (1), brown sugar and egg yolks, and whisk until all ingredients
are combined.
2. Pour instant coffee into the whipping cream and heat it to a

temperature of 35–40 °C / 95–104 °F until the coffee is dissolved.
Pour the cream over the rest of the ingredients and stir until
homogeneous.
3. Melt the butter to 50 °C / 122 °F and gradually pour it into the

mixture, stirring constantly. Set the mixture aside.
4. Pour the egg whites (2) into the mixer bowl and whip them at
medium speed with a whisk attachment, gradually adding sugar,
until soft foam.
5. Add the rice flour and cornstarch sifted with baking powder to
the almond, egg yolk and egg white mass and mix with a spatula.
Then gradually incorporate the whipped egg whites, trying to
maintain the volume of the mass.
6. Spread the sponge batter into a baking frame 24x24 cm, smooth it
and bake in the oven preheated to a temperature of 170 °C / 338 °F
for 10–12 minutes. The finished sponge should spring back when
pressed, and a skewer should come out of it dry.
7. Leave the sponge to cool down at room temperature.
45
COFFEE MOUSSE
• Milk 3.2% 60 g 14%

• Coffee beans 25 g 6%
• Sugar 15 g 4%
• Milk (to restore the initial Sufficient quantity
weight of the liquid)
1. Place milk, whipping cream (1) and crushed coffee beans into
a saucepan, covered with the lid. Heat the mixture and then let it
infuse for 20 minutes.
2. Strain and weigh the mixture. Restore the initial weight of the liquid
with the milk.
3. Heat the infused mixture to 60 °C / 140 °F.
4. Meanwhile, whisk together the egg yolks and sugar in a bowl.

Gradually pour in the heated milk and cream, stirring constantly.
5. Return the mixture to the stove and heat it to 85 °C / 185 °F over

low heat, continuing to stir it with the whisk.
6. Then add the gelatin mass to the finished crème anglaise

and stir until it is completely dissolved.
7. Pour the base for the future mousse into a wide container for it
to cool down quickly.
8. At this time, whip the cold whipping cream (2) in a mixer with
a whisk attachment at medium speed until the soft foam.
9. Add the whipped cream to the mousse base, chilled to a

temperature of 24 °C / 75 °F.
10. Pour the finished mousse into a measuring cup and use it to
distribute ~ 27 g of the mousse into the Silikomart CUPOLE 01
silicone molds.
11. Put the mousse in the freezer until it solidifies.
46
BAKED CHOCOLATE CREAM

• Sugar 35 g 8%
• Butter 82% 25 g 6%
• Chilled sponge
• Chilled baked tartlets
1. In a saucepan, heat the whipping cream, sugar and inverted sugar

until the sugars are completely dissolved and bring the mixture
to a boil.
2. Put the chocolate in a measuring cup and pour the boiled

mixture over it. Add the butter, melted to 50 °C / 122 °F, stir lightly
with a spatula and process it with a hand blender until smooth.
While processing the mixture, add eggs and yolks to it.
3. Cut the circles out of the finished chilled sponge using a round
cutter d=5 cm.
4. Pour the finished chocolate cream into the tartlets, filling them 1/3 full,
and place the sponge on top, pressing it lightly.
5. Bake the tartlets filled with the chocolate cream at 140 °C / 284 °F
for 10 minutes until the cream hardens.
47
GLAZING AND DECORATING THE TARTLETS
Ingredients
• Frozen coffee mousses

• Stabilized caramel glaze
• Baked tartlets with sponge and chocolate cream
• Neutral gel
• Black water-soluble food colorant Sufficient quantity
1. Unmold the frozen mousses and transfer them onto a glazing rack.
2. Heat the caramel glaze to 30 °C / 86 °F and process it with a hand

blender. Pour the glaze onto the mousses to coat them with an
even layer, let the excess glaze drip off. Glaze again if the layer is
too thin and transparent.
3. Using a small offset spatula and a skewer, put the glazed mousse
onto the coffee tartlets.
4. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Add the
sufficient quantity of the food colorant until you obtain an intense
black color. Process the colored gel with a hand blender, trying not
to incorporate any air bubbles.
5. Pipe small droplets of the colored neutral gel onto the glaze surface
using a cornet.

https://youtube.com/shorts/7E09g7mi0V4
48
ORANGE AND CARAMEL
TARTLETS
Orange and Caramel Tartlets
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
and sugar (1).
of lemon juice.
8. Strain the gel into a clean container and cover it with cling film
9. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it there

for at least 6 hours.
51
GELATIN MASS


for up to 2 days.
TIP
VANILLA CHANTILLY CREAM
• Milk 3.2 % 30 g 12%

• Philadelphia cream cheese 125 g 50%
• Vanilla ½ pod
1. Pour the whipping cream and milk into a saucepan, then add the
vanilla seeds. Bring the mixture to 80 °C / 175 °F over medium heat.
2. Add the gelatin mass to the cream mixture. Mix with a silicone
spatula until the gelatin has dissolved.
52
VANILLA CHANTILLY CREAM
3. Add the white chocolate to a measuring cup and strain the hot
mixture on top. Add the room-temperature Philadelphia cream
cheese and process the mixture with a hand blender until a smooth
emulsion forms.
4. Cover the Chantilly cream with cling film touching the surface
and place it in the fridge for 6 hours to stabilize.
ORANGE JAM
• Orange pulp 100 g 53%

• Orange juice 50 g 27%
• Sugar 30 g 16%
• Orange zest 5g 3%
• Lemon juice 2g 1%
• Pectin NH 0.8 g <1%
• Vanilla ½ pod
1. Add the orange pulp, orange juice, orange zest, and vanilla seeds
to a saucepan. Heat the mixture to 35 °C / 95 °F, occasionally
stirring with a whisk.
2. In a separate bowl, mix together the sugar and pectin NH.

Then gradually add the sugar-pectin mixture to the orange mixture,
stirring constantly with a whisk.
3. Bring the mixture to a boil, then let it simmer for another 3 minutes.
4. Take the saucepan off the heat and stir in the lemon juice.
Transfer the jam into a small jug (or any pouring vessel).
5. Pour the jam into six hemisphere molds d=4 cm and leave it in the
freezer until frozen. This should take around 2–3 hours.
53
• Butter 82% 50 g 22%

• Sea salt 1g <1%
4. Place the dough between two sheets of parchment paper

and roll it into a layer (3 mm thick).
5. Leave the rolled-out dough in the fridge for 1 hour to stabilize.
6. Take the stabilized dough layer out of the fridge. Using a round
cutter d=10 cm, cut out six circles.
7. Place one of the dough circles on top of an upturned tartlet pan

d=7 cm. Press the bottom and edges firmly against the pan.
Prick the bottom of the dough with a fork. Repeat with the rest of
the dough circles, then leave the lined pans in the freezer for about
30 minutes.
8. Transfer the frozen tartlet shells to a baking tray lined with a silicone
mat. Bake them in an oven preheated to 145 °C / 293 °F for about
9. Take the baked tartlet shells out of the oven and let them cool
down at room temperature.
10. Remove the tartlet pans and smooth the edges of the shells
using a Microplane grater.
54
EGG WASH

• Brown sugar 50 g
whip the mixture together.
2. Using a pastry brush, coat the outer side of each tartlet shell with
a thin layer of the egg wash. Immediately sprinkle the shells with
brown sugar.

until golden-brown.
ORANGE SPONGE

• Potato starch 8g 2%
• Sugar 20 g 7%
• Butter 82% 40 g 14%
• Orange zest 10 g 3%
• Sea salt 0.5 g <1%
• Vanilla ½ pod
1. Sift the almond powder, icing sugar, and potato starch into a bowl,
and mix together with a silicone spatula. Add the egg whites (1)
and mix until smooth.
2. Add the egg whites (2) and sea salt to the bowl of a stand
mixer. Using a whisk attachment, start whipping the mixture.
Then gradually add the sugar and whip the meringue for another
5 minutes at medium speed until you get a dense mass.
55
ORANGE SPONGE
3. Transfer a little bit of the meringue to the almond mixture and mix
everything using a silicone spatula. Then carefully fold in the rest
of the meringue and mix until smooth.
4. Add the butter to a heat-proof bowl and melt it to about 40 °C /

104 °F in a microwave oven. Mix in the orange zest and vanilla seeds.
5. Add a small portion of the batter to the butter mixture and mix with
a whisk until smooth. Then add this mixture to the main sponge
batter and gently mix with a spatula.
6. Transfer the batter to a piping bag (without a tip). Fill the shortcrust
shells almost to the top with batter.
7. Bake the tartlets at 150 °C / 302 °F for about 15 minutes.
8. Let the baked tartlets cool down at room temperature.
VANILLA CARAMEL

• Sweetened condensed milk 17 g 8%
• Butter 82% 27 g 13%
• Sugar 30 g 14%
• Water 15 g 7%
• Gelatin mass 7g 3%
• Sea salt 1g <1%
• Cinnamon powder 1g <1%
• Vanilla 1 pod
• Baked tartlets with sponge
1. Add the whipping cream, condensed milk, butter, sea salt,

cinnamon powder, and vanilla seeds to a saucepan, and bring
the mixture to a boil. Take it off the heat and set aside.
2. Meanwhile, add the sugar, glucose syrup, and water to a separate

saucepan. Place the saucepan over medium heat and let the
mixture caramelize until it turns amber in color (185 °C / 365 °F).
3. Gradually pour the hot creamy vanilla mixture into the caramel
while stirring vigorously with a whisk – be careful as the caramel
will be boiling hot.
4. Occasionally mixing with a whisk, heat the caramel until it reaches

105 °С / 221 °F. Remove the saucepan from the heat.
56
VANILLA CARAMEL
5. Add the gelatin mass to a measuring cup. Strain the caramel onto
the gelatin mass and process the mixture thoroughly with a hand
blender for about 1 minute. Make sure not to let any bubbles form –
this will ensure a smooth, glossy caramel.
6. Cover the caramel with cling film touching the surface and set it
aside at room temperature to cool down to 40 °С / 104 °F.
TIP
• Use the caramel as soon as it cools down to 40 °С / 104 °F.
Alternatively, the caramel can be stored in the fridge in an
airtight container for up to 14 days. If you refrigerate the
caramel, heat it up to the desired temperature and process it
with a hand blender before use.
7. Transfer the caramel to a piping bag (without a tip) and apply a layer
of it on top of the orange sponge.
8. Place the tartlets in the fridge for about 2 hours until the
caramel sets.
57
ASSEMBLING AND DECORATING THE TARTLETS
Ingredients
• Baked tartlets with caramel

• Neutral gel
• Frozen orange jam hemispheres
• Stabilized vanilla Chantilly cream
• Fresh basil leaves Sufficient quantity
• Orange 1 pc
1. Take the frozen jam hemispheres out of the freezer and remove
them from the molds. Insert a skewer into the round side of each
hemisphere – this will make it easier to glaze them.
2. Transfer the stabilized Chantilly cream to the bowl of a stand mixer.

Using a whisk attachment, whip it on medium speed for a few
minutes until it increases in volume. Transfer the cream to a piping
bag fitted with a round tip d=13 mm.
3. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute it

with a little water if needed. Dip each jam hemisphere into the hot
neutral gel, making sure to let any excess gel drip off.
4. Transfer a glazed jam hemisphere onto each tartlet, then remove

the skewer.
5. On each tartlet, pipe a ring of Chantilly cream around the jam

hemisphere and grate some orange zest on top. Garnish the
tartlets with fresh basil leaves.
6. Store the tartlets in the fridge for up to 72 hours.

https://youtube.com/shorts/QJ_JY6pqSSo
58
PEAR TARTLETS
Pear Tartlets
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
and sugar (1).
of lemon juice.
9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.
61
Pear Tartlets
• Butter 82% 50 g 22%

• Sea salt 1g <1%
on low speed until the mixture resembles wet sand.
3. Add the cold egg whites all at once and mix on low speed until fully

5. Leave the rolled-out dough in the fridge for 3 hours to stabilize.
6. Take the stabilized dough layer out of the fridge and cut out four
circles 14 cm in diameter.
7. Place each disc of pastry into a fluted tartlet pan d=8 cm and press
the bottom and edges firmly against the pan. Then form the edge
of the tartlet using a round stick (e.g. a chopstick or pastry brush),
and press the dough into the recesses.
8. Using a sharp knife, trim off any excess dough. Prick the bottom
of the dough with a fork. Repeat with the rest of the dough circles,
then leave the lined pans in the freezer for about an hour.
9. Transfer the frozen tartlet shells to a baking tray lined with a silicone
mat. Bake them in a preheated oven at 145 °C / 293 °F for about
10. Take the baked tartlet shells out of the oven and let them cool
down at room temperature. Then, remove the tartlet pans.
62
Pear Tartlets
EGG WASH

whip the mixture together.
2. Using a pastry brush, coat the outer side of each tartlet shell
with a thin layer of the egg wash.

until golden-brown.
ORANGE AND VANILLA ALMOND CREAM
• Butter 82% 100 g 25%

• Sugar 60 g 15%
• Sea salt 2g <1%
• Orange zest 10 g 2%
• Vanilla ½ pod
1. Put the soft butter, sugar, and sea salt in the bowl of a stand mixer.
Add the orange zest and vanilla seeds. Mix the ingredients on low
speed with a paddle attachment until smooth and soft.
2. Heat the whole eggs to 40 °C / 104 °F over a water bath or in

a microwave oven.
3. With the mixer running on medium speed, gradually incorporate

the warm eggs.
63
Pear Tartlets
ORANGE AND VANILLA ALMOND CREAM
4. Add the sifted almond powder and cornstarch and continue mixing
until you get a smooth texture. Make sure to scrape the sides of the
bowl from time to time to ensure everything is mixed evenly.
5. Eventually, pour in the whipping cream and mix until homogeneous.
6. Transfer the finished almond cream to a piping bag fitted with

a round tip d=10 mm and fill each tartlet shell half-full.
7. Bake the tartlets for about 15 minutes at 150 °C / 302 °F.
8. Let the tartlets cool down at room temperature for at least

30 minutes.
SYRUP-COATED PEARS
• Water 1000 g 52%

• White wine 500 g 26%
• Sugar 300 g 16%
• Orange juice 100 g 5%
• Orange zest 15 g <1%
• Saffron 6 threads
• Vanilla ½ pod
• Firm pears 4 pcs
1. Wash and peel the pears, then smooth their outer layer using
a clean kitchen sponge. Cut them in half and remove the cores
with a Parisienne spoon.
2. Add the water, wine, sugar, orange juice, saffron, orange zest
and vanilla seeds to a saucepan, and bring the mixture to a boil.
Reduce the heat to minimum and add the pear halves. Leave them
to cook over low heat for about 1 hour. The pears should retain their
shape yet become soft.
3. Once the pears are cooked, drain them and transfer them to a wire
rack to cool down.
64
Pear Tartlets
ASSEMBLING AND DECORATING THE TARTLETS
Ingredients
• Syrup-coated pears
• Baked tartlets with almond cream
• Leftover almond cream 100 g
• Neutral gel
• Icing sugar 50 g
1. Slice the cooked pears on a cutting board. In order to obtain

beautiful slices, cut each pear half into quarters, then cut each
quarter in four equal slices. Depending on the size of your pears,
you may need to trim off the slices to fit inside the tartlet.
2. Apply a thin layer of the leftover almond cream over the baked
almond cream. This allows the pears to attach nicely. Lay the
pear on top of the unbaked almond cream, arranging them in
a circle. The slices should slightly overlap one another and create
a rhythmic pattern.
3. Transfer the assembled tartlets onto a baking tray with a silicone

mat and bake them at 160 °C / 320 °F for about 10 minutes.
Allow the baked tartlets to cool.
4. Toast the rims of the pear slices using a culinary torch.
5. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute it

with a little water, if needed. Brush the hot neutral gel over the
toasted pears using a pastry brush.
6. Using a fine sieve, sprinkle the very edge of the baked tartlets
with a generous layer of icing sugar. To obtain a neat frosty edge,
brush off the excessive icing sugar from the pears with a clean,
dry pastry brush.
7. Store the tartlets at room temperature for up to 48 hours.

https://youtube.com/shorts/5pWNQOOS8i8
65
THREE CHOCOLATES
TART
for 1 tart d=18 cm
Three Chocolates Tart
for 1 tart d=18 cm
GELATIN MASS


for up to 2 days.
TIP
CHOCOLATE CHANTILLY CREAM
• Milk 3.2% 30 g 12%

• Cream cheese 65% 125 g 50%
1. Pour the whipping cream and milk into a saucepan and bring
the mixture to 80 °C / 175 °F over medium heat.
2. Add the gelatin mass to the cream mixture. Mix with a silicone
spatula until the gelatin has dissolved.
3. Add the chocolate to a measuring cup and strain the hot mixture
on top. Add the room-temperature cream cheese and process
the mixture with a hand blender until a smooth emulsion forms.
4. Cover the Chantilly cream with cling film touching the surface
and place it in the fridge for 6 hours to stabilize.
68
for 1 tart d=18 cm
• Butter 82% 50 g 22%

• Sea salt 1g <1%
a stand mixer. Then add the sea salt, cornstarch, and icing sugar.
Mix the ingredients with a paddle attachment.
4. Place the dough between two sheets of parchment paper and roll it
into a layer (3 mm thick).
of dough d=22 cm and place it on top of an upturned tart pan
d=18 cm. Press the bottom and edges firmly against the pan.
Prick the bottom of the dough with a fork, then leave the pan in
the freezer for 30 minutes.
7. Bake the tart shell in an oven preheated to 145 °C / 293 °F for

about 25 minutes.
8. Let the tart shell cool down at room temperature without removing
it from the mold. Once it has cooled down, remove the mold and,
using a Microplane grater, smooth the edges of the tart shell to
make them neat.
69
for 1 tart d=18 cm
CHOCOLATE EGG WASH

cream. Mix the ingredients with a whisk until combined. Add the
egg yolks and mix until smooth.
2. Strain the mixture into another bowl. Apply it to the sides of the
baked tart shell using a pastry brush.
3. Bake the tart at 145 °C / 293 °F for 5–10 minutes until the egg wash
sets and turns shiny.
THREE CHOCOLATES SPONGE BATTER
• Butter 82% 70 g 21%

• Sea salt 2g <1%
• Baking powder 4g 1%
• Cocoa powder 24% (1) 5g 1%
• Cocoa powder 24% (2) 2g <1%
• Vanilla ½ pod
1. Add the room-temperature butter (16–18 °C / 61–64 °F), icing sugar,

vanilla seeds and sea salt to the bowl of a stand mixer. Whip it at
the medium speed using a paddle attachment until a light and airy
mass forms.
2. Add the eggs to a heat-proof bowl, then gently heat them to 40 °C /

104 °F over a water bath or in a microwave oven. With the mixer
running on low speed, gradually introduce the warm eggs.
3. Sift the rice flour, almond powder, and baking powder into a
separate bowl. Mix until combined.
70
for 1 tart d=18 cm
THREE CHOCOLATES SPONGE BATTER
4. Gradually fold the dry ingredients into the batter and mix until
smooth using a silicone spatula.
5. Divide the obtained batter into three portions (around 100 g each)
and transfer each portion to a separate bowl.
6. Add the sifted cocoa powder (1) to the first portion of batter and
mix until smooth. Add the sifted cocoa powder (2) to the second
portion of batter. Leave the third portion untouched. Transfer the
three portions of batter into separate piping bags.
7. Then fill the tart shell with a layer of batter, randomly alternating
between the three types of sponge batter. Smooth the layer with
an offset spatula.
8. Bake the tart shell at 150 °C / 302 °F for about 15 minutes.
9. Let the baked tart cool down at room temperature.
ASSEMBLING THE TART
Ingredients
• Baked tart
• Stabilized chocolate Chantilly cream
• Cocoa powder 24% Sufficient quantity
1. Transfer the stabilized Chantilly cream to the bowl of a stand mixer.

Using a whisk attachment, whip the cream on medium speed for
a few minutes until it increases in volume.
2. Fill a piping bag with the Chantilly cream until 2/3 full. Cut off the
tip of the piping bag – to do this, first cut it horizontally, then make
a 45-degree cut in the top third of the tip to create an almond-
shaped cut.
3. On top of the baked sponge, pipe lines of Chantilly cream randomly

to create abstract borders. Make sure that there aren’t any gaps
between the borders to stop the ganache from leaking.
4. Sprinkle some cocoa powder on top of the Chantilly cream.

Place the tart in the fridge for 2 hours.
71
for 1 tart d=18 cm

• Butter 82% 15 g 7%
• Sea salt 1g <1%
2. Add the chocolate to a bowl. Then, while the cream mixture is still
at 80 °C / 176 °F, pour it on top of the chocolate.
4. Add the room-temperature butter (16–18 °C / 61–64 °F), then

process the mixture with a hand blender once again.
MILK CHOCOLATE GANACHE

• Milk chocolate 40% 150 g 56%
• Butter 82% 15 g 6%
• Sea salt 1g <1%

5. Use the ganache straight away. 72

for 1 tart d=18 cm
WHITE CHOCOLATE GANACHE

• Butter 82% 15 g 6%
• Sea salt 1g <1%
• Vanilla ½ pod
1. Add the whipping cream, glucose syrup, inverted sugar, vanilla

seeds and sea salt to a saucepan. While mixing, bring the mixture
to 80 °C / 176 °F.

DECORATING THE TART
Ingredients
• Baked tart with Chantilly cream topping

• Milk chocolate ganache
• White chocolate ganache
1. Transfer the three types of ganache into separate paper cornets.
2. Alternating between the dark, milk, and white chocolate ganaches,

fill in the gaps between the borders of Chantilly cream.
3. Place the tart in the fridge and leave it there for 3 hours to stabilize.

https://youtube.com/shorts/l3muXdClXzo 73
ZEBRA TART
for 1 tart d=16 cm
Zebra Tart
for 1 tart d=16 cm
• Butter 82% 50 g 22%

• Sea salt 1g <1%
a stand mixer. Then add the sea salt, cornstarch, and icing sugar.
Mix the ingredients with a paddle attachment.
4. Place the dough between two sheets of parchment paper

and roll it into a layer (3 mm thick).
from the dough d=20 cm and place it into a fluted tart pan d=16 cm.
Press the bottom and edges of the layer firmly against the pan.
Trim off any excess dough using a knife. Prick the bottom of the
dough with a fork, then leave the pan in the freezer for 1 hour.
7. Transfer the pan with the frozen tart shell to a baking tray lined with
a silicone mat. Bake the tart shell in an oven preheated to 145 °C /
293 °F for about 20 minutes until golden.
76
Zebra Tart
for 1 tart d=16 cm
CHOCOLATE EGG WASH

• Cocoa powder 24% 5g 7%
cream. Mix the ingredients with a whisk until combined. Add the
egg yolks and mix until smooth.
2. Strain the mixture into another bowl. Apply it to the sides of the
baked tart shell using a pastry brush.
3. Bake the tart at 145 °C / 293 °F for 5–10 minutes until the egg wash
sets and turns shiny.
CHOCOLATE SOUR CREAM BATTER

• Brown sugar 100 g 30%
• Sour cream 30% 90 g 27%
• Baking soda 2g <1%
• Sea salt 1g <1%
1. Take the sour cream out of the fridge in advance, or heat it slightly
to 20 °C / 68 °F in a microwave oven.
2. In a mixer bowl, combine the whole eggs, sugar and sea salt.
Whip the mixture at medium speed using a whisk attachment
until the texture is airy and voluminous.
3. Then gradually add the room-temperature sour cream and mix

until smooth.
4. In a separate bowl, mix the sifted rice flour, cocoa powder and
baking soda using a whisk.
5. Fold the dry ingredients into the whipped mass and stir thoroughly
with a silicone spatula until the batter is smooth.
6. Transfer the chocolate batter into a piping bag without a tip and
use immediately. 77
Zebra Tart
for 1 tart d=16 cm
VANILLA SOUR CREAM BATTER

• Sugar 100 g 30%
• Sour cream 30% 90 g 27%
• Baking soda 2g <1%
• Sea salt 1g <1%
• Vanilla ½ pod
1. Take the sour cream out of the fridge in advance, or heat it slightly
to 20 °C / 68 °F in a microwave oven.
2. In a mixer bowl, combine the whole eggs, sugar, vanilla seeds

and sea salt. Whip the mixture at medium speed using a whisk
attachment until the texture is airy and voluminous.
3. Gradually add the room-temperature sour cream and mix

until smooth.
4. In a separate bowl, mix the sifted rice flour and baking soda using
a whisk.
5. Fold the dry ingredients into the whipped mass and stir thoroughly
with a silicone spatula until the batter is smooth.
6. Transfer the vanilla batter into a piping bag without a tip and use
right away.
ASSEMBLING AND BAKING THE TART
Ingredients

• Chocolate sour cream batter
• Vanilla sour cream batter
1. Place the baked tart shell back into the tart pan, then transfer it onto
a baking tray lined with a silicone mat.
2. Fill the tart shell with the two batters until it is 2/3 full. To do this,
pipe some chocolate batter right in the center of the tart shell,
then switch to the vanilla batter and pipe it in exactly the same
place as the chocolate one, then repeat. Take the chocolate batter
and pipe into the center. Repeat the process until you are left with
a nice stripy sponge batter layer.
78
Zebra Tart
for 1 tart d=16 cm
ASSEMBLING AND BAKING THE TART
3. Bake the filled tart in an oven at 160 °C / 320 °F for about

35 minutes. During this time the sponge will rise and when pricked
with a skewer, it should come out dry.
4. Allow the baked tart to cool down completely at room temperature.
5. Once cooled, trim the top crust of the sponge using a serrated
knife so that your sponge has a nice, even surface.

• Butter 82% 20 g 8%
• Sea salt 1g <1%
1. Add the whipping cream, glucose syrup, inverted sugar and sea
salt to a saucepan. Heat the mixture to 80 °C / 176 °F, occasionally
stirring with a spatula.
2. Add the dark chocolate to a measuring cup and pour the hot
mixture over it.
with a hand blender until a smooth and glossy emulsion forms.
4. Blitz the mixture once again while gradually adding the room-
temperature butter (16–18 °C / 61–64 °F) until a perfect emulsion.
79
Zebra Tart
for 1 tart d=16 cm
VANILLA GANACHE

• Butter 82% 17 g 6%
• Sea salt 1g <1%
• Vanilla ½ pod
1. Add the whipping cream, glucose syrup, inverted sugar, vanilla

seeds and sea salt to a saucepan. Heat the mixture to 80 °C /
176 °F, occasionally stirring with a spatula.
2. Add the white chocolate to a measuring cup and gradually pour

the hot mixture over it.
with a hand blender until a smooth and glossy emulsion forms.
4. Blitz the mixture once again while gradually adding the room-
temperature butter (16–18 °C / 61–64 °F) until a perfect emulsion.
80
Zebra Tart
for 1 tart d=16 cm
DECORATING THE TART
Ingredients
• Baked tart with sponge

• Vanilla ganache
1. Pour a thin layer of the dark chocolate ganache into the tart, on top
of the stripy sponge layer. Smooth the ganache with an offset
spatula and transfer the tart into the fridge for 1 hour, to allow the
ganache to set. Keep the leftover ganache at room temperature
until you are ready to complete the following step.
2. Transfer the dark chocolate ganache into a paper cornet.

Line the edges of the tart with a delicate strip of the ganache.
Then, draw criss-cross lines on the top of the tart. Place the tart in
the fridge for 30 minutes to allow the ganache decoration to set.
3. Transfer the leftover dark chocolate ganache and the vanilla

ganache into separate paper cornets. Fill the triangle gaps
between the ganache strips with the ganaches, randomly
alternating between them and creating a stripy pattern. Place the
decorated tart into the fridge for 1 hour to stabilize.

https://youtube.com/shorts/R4ulcjKic9k
81
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com
Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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academy

Begin your exploration with the Coconut Tartlets, where gluten-free

The Coffee Splash Tartlet is a dream for coffee lovers. Meanwhile,

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

1. Add the powdered gelatin and cold water to a clean container.

BASIC CHANTILLY CREAM

Ingredients Total weight: ~ 350 g 100%

• Whipping cream 35% (1) 23 g 7%

BLACKCURRANT AND BLACKBERRY CONFIT

Ingredients Total weight: ~ 174 g 100%

• Blackcurrant puree 60 g 32%

1. Add the blackcurrant puree, blackberry puree, and glucose syrup

2. In a separate bowl, mix together the pectin, sugar, and potato

3. Bring the mixture to a boil, whisking constantly. Let it boil for

GLUTEN-FREE SHORTCRUST DOUGH

Ingredients Total weight: ~ 113 g 100%

• Butter 82% 25 g 22%

GLUTEN-FREE SHORTCRUST DOUGH

4. Place the dough between two sheets of parchment paper and

5. Leave the layer of dough in the fridge for 3 hours to stabilize.

RICE SHORTCRUST PASTRY

Ingredients Total weight: ~ 447 g 100%

• Butter 82% 160 g 34%

2. With the mixer running, add the room-temperature egg whites

6. Place the assembled tart shell in the freezer for 1 hour.

7. Bake the tart shell in an oven preheated to 150 °C / 302 °F for

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

4. Let the baked tart shell cool down at room temperature.

Ingredients Total weight: ~ 166 g 100%

• Butter 82% 35 g 21%

2. Heat the eggs to 40 °C / 104 °F over a water bath or in a

6. Bake the tart for about 15 minutes at 150 °C / 302 °F.

Ingredients Total weight: ~ 450 g 100%

• Stabilized Chantilly cream 350 g 78%

1. Transfer the Chantilly cream to the bowl of a stand mixer.

ASSEMBLING AND DECORATING THE TART

• Baked tart with almond sponge

2. Stir the leftover blackcurrant and blackberry confit with a spatula

4. Store the tart in the fridge for up to 72 hours.

To watch how the Chef assembles

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

1. Add the powdered gelatin and cold water to a clean container.

GLUTEN-FREE SHORTCRUST DOUGH

Ingredients Total weight: ~ 226 g 100%

• Butter 82% 50 g 22%

GLUTEN-FREE SHORTCRUST DOUGH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

3. Transfer the coated tart shell to a baking tray lined with

4. Let the baked tart shell cool down at room temperature.

GLUTEN-FREE CHOUX PASTRY

Ingredients Total weight: ~ 405 g 100%

• Milk 3.2% 132 g 33%

2. Add the sea salt and inverted sugar to a saucepan.

7. Transfer the choux pastry to the bowl of a stand mixer and

GLUTEN-FREE CHOUX PASTRY