edition

Photography
by Dmitriy Khoroshaev
Welcome to the delightful world of The Original Mini Tarts! I am happy to
share with you a collection of 12 tantalizing tart recipes, designed to take
you on a culinary adventure. These little pastries are elegant and delicious
and, as you’ll find out on reading this book, beautifully simple to prepare.

Within the pages of The Original Mini Tarts, you will discover an array of
flavors that will enchant your palate – from rich and gooey caramel to vibrant
and tangy raspberry. A celebration of creativity and taste, this book offers a
diverse range of options to satisfy every craving. Try making our Chocolate
Mini Tarts. Picture a buttery and flaky crust cradling a velvety chocolate
buttercream and a smooth vanilla caramel. Each bite is a symphony of rich
and indulgent flavors that will transport you to chocolate paradise.

Nuts about nuts? Have a go at preparing our Pistachio Mini Tarts. The
delicate crust holds a moist financier sponge, which is topped with a
moreish pistachio praline – a refined pastry for any nut lover. For those who
appreciate the classic flavors of an Italian dessert, the Tiramisu Mini Tarts
are a must-try. Filled with coffee-soaked sponge and lashings of Chantilly
cream, each bite is a heavenly fusion of flavors, capturing the essence of the
beloved Tiramisu in a heavenly treat.

With flavors including Caramel Nut, Pistachio, Crème Brûlée, Paris-Brest,

Raspberry Rose and Matcha, The Original Mini Tarts really does have
something for everyone.

All recipes are designed to be easy to follow, ensuring that both novice and
experienced bakers can create these miniature delights with confidence.
Equipped with clear step-by-step instructions and short videos of assembly,
you’ll be on your way to success in the kitchen.

So, whether you’re hosting a sophisticated soirée, preparing a special gift,

or simply treating yourself to a delightful indulgence, The Original Mini Tarts
will be your trusted companion. Join me on this flavorful journey and unlock
the magic of bite-sized sweetness.

Tetyana Verbytska
Founder of KICA Edition
CONTENTS
Almond Shortcrust Pastry 7
Blackcurrant Mini Tarts 11
Caramel Mini Tarts 17
Caramel Nuts Mini Tarts 23
Chamomile Mini Tarts 28
Chocolate Buttercream Mini Tarts 34
Coconut Mini Tarts 40
Crème Brûlée Mini Tarts 44
Paris–Brest Mini Tarts 48
Pistachio Mini Tarts 55
Raspberry Mini Tarts 61
Rose & Strawberry Mini Tarts 67
Tiramisu Mini Tarts 75
 ALMOND
SHORTCRUST PASTRY
for 20 tarts d=5 cm
 Almond Shortcrust Pastry
for 20 tarts d=5 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Put the flour, icing sugar, and almond powder (all sifted) in the
bowl of a stand mixer. Combine all the ingredients with a paddle
attachment at low speed.

2. Add the cold diced butter and salt, and continue mixing for a few
minutes at low speed until the mixture resembles wet sand.

3. Add the eggs and mix at low speed until combined. The dough
should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 1.5 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
6 hours to stabilize.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%

In a bowl, combine the egg yolks and the whipping cream, mix well with
a pastry brush.

8
 Almond Shortcrust Pastry
for 20 tarts d=5 cm

LINING AND BAKING THE TART SHELLS

Ingredients

• Stabilized almond shortcrust dough

• Egg wash

1. Take the dough out of the fridge and remove the parchment paper.

2. Cut out 20 circles of dough using a 6-cm round cutter, place them
into 5-cm tart pans and press to form shells.

3. Cut off the excess dough with a knife and prick the bottom part of
the shells with a fork.

4. Put the lined tart pans in the fridge for at least 30 minutes to allow
them to stabilize.

5. Bake the tart shells in the oven, preheated to 145 °C / 293 °F, for
about 8–10 minutes until golden.

6. Take the baked shells out of the oven and leave them to cool down
at room temperature.

TIP
• At this point, when making shells for Caramel, Caramel Nuts,
Crème Brûlée, Pistachio and Tiramisu mini tarts you need to
remove the tart pans, and while the shells are still warm, scrape
them using a Microplane grater to get shells 2 cm high.

7. Remove the tart pans, and brush the outer part of the shells with
the egg wash.

8. Transfer the coated tart shells to a baking tray and bake them at
150 °C / 302 °F for 3–4 minutes more until they turn golden brown.

9. Allow the baked shells to cool down at room temperature for

around 30 minutes.

9
BLACKCURRANT
MINI TARTS
for 20 tarts d=5 cm
 Blackcurrant Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

12
 Blackcurrant Mini Tarts
for 20 tarts d=5 cm

ALMOND CREAM

Ingredients Total weight: ~ 261 g 100%

• Butter 82% 50 g 19%

• Almond powder 50 g 19%
• Sugar 50 g 19%
• Sea salt 1g <1%
• Whole eggs 50 g 19%
• Blackcurrants (fresh or frozen) 60 g 23%
• Baked cooled tart shells

1. Put the soft butter, sugar, almond powder and salt in the bowl
of a stand mixer. Mix the ingredients at low speed with a paddle
attachment until smooth and soft.

2. With the mixer running on medium speed, gradually add the room-
temperature eggs. The texture you need to get should be smooth
and homogeneous. Make sure to scrape the sides of the bowl from
time to time to ensure proper mixing.

3. Transfer the finished almond cream to a piping bag and pipe

around 8–10 g of it into each tart shell.

4. Arrange the blackcurrants on top of the almond cream and push

them into it gently.

5. Bake the tarts for about 10 minutes at 140 °C / 284 °F.

6. Cool the tarts down at room temperature for at least 30 minutes.

CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 349 g 100%

• Whipping cream 35% (1) 23 g 7%

• Sugar 23 g 7%
• Gelatin mass 14 g 4%
• Cream cheese 65% 54 g 15%
• Whipping cream 35% (2) 235 g 67%

1. Put the whipping cream (1), sugar, and gelatin mass into a
saucepan. Bring this mixture to 80 °C / 175 °F.

2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend everything with a hand
blender until smooth.
13
 Blackcurrant Mini Tarts
for 20 tarts d=5 cm

CREAM CHEESE CHANTILLY

TIP
• You can use any type of cream cheese in this recipe. Chef
recommends using full-fat ones, containing at least 30% fat.

3. Add the cold whipping cream (2) and mix with a silicone spatula to
combine.

4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours to
stabilize.

BLACKCURRANT AND BLACKBERRY CONFIT

Ingredients Total weight: ~ 220 g 100%

• Blackcurrant puree 70 g 32%

• Blackberry puree 110 g 50%
• Glucose/corn syrup 17 g 8%
• Sugar 17 g 8%
• Pectin NH 3g 1%
• Potato starch/cornstarch 3g 1%

1. Mix the purees and the glucose syrup in a saucepan. Heat until
30 °C / 86 °F.

2. Mix the pectin with sugar and potato starch. Gradually add the
pectin, starch and sugar mixture to the warm puree while whisking
constantly.

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

for 5–10 seconds. Remove it from the heat.

4. Pour 100 g of the confit into a clean bowl, cover it with cling film
touching the surface of the confit and place it in the fridge (you will
need it to make the berry Chantilly).

5. Pour the remaining confit in a separate bowl, cover it with cling film
touching the surface and cool it down at room temperature.

14
 Blackcurrant Mini Tarts
for 20 tarts d=5 cm

BERRY CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 450 g 100%

• Stabilized cream cheese Chantilly 350 g 78%

• Chilled blackcurrant and 100 g 22%
blackberry confit

1. Put the Chantilly cream in the bowl of a stand mixer and whip it with
a whisk attachment until light and increased in volume.

2. Add the chilled confit to the Chantilly and mix well until combined.
Whip briefly to make sure the mixture is smooth.

3. Transfer the berry Chantilly to a piping bag fitted with a closed star
tip 15 mm in diameter. Use it right away.

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells with almond cream

• Blackcurrant and blackberry confit
• Berry cream cheese Chantilly
• Fresh blackcurrants Sufficient quantity

1. Stir the room-temperature confit and transfer it into a cornet.

2. Pipe around 6 g of it on top of the baked almond cream, smooth it

with an offset spatula if necessary.

3. Pipe a creamy swirl of Chantilly on top of the confit, slightly rotating

the piping bag.

4. Arrange one blackcurrant on top of the creamy swirl.

5. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/qBKClMhIX5g

15
CARAMEL
MINI TARTS
for 20 tarts d=5 cm
 Caramel Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CARAMEL

Ingredients Total weight: ~ 625 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 255 g 41%
• Water 35 g 6%
• Butter 82% 75 g 12%
• Sea salt 3g <1%
• Gelatin mass 22 g 4%
• Sweetened condensed milk 55 g 9%
• Vanilla 1 pod <1%

1. In a saucepan, combine the whipping cream, salt and vanilla seeds

and bring to a boil. Take 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 (185 °C / 365 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel while
stirring vigorously with a spatula – be careful as the caramel will be
boiling hot.
18
 Caramel Mini Tarts
for 20 tarts d=5 cm

VANILLA CARAMEL

4. While mixing with a whisk occasionally, recook the caramel until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the condensed milk and the gelatin mass, mix with a whisk
until the gelatin has dissolved.

6. Strain the caramel into a measuring cup, add the room-

temperature diced butter and process thoroughly with a hand
blender, being careful to not let any bubbles form, to obtain a
smooth, glossy caramel.

7. Cover the bowl with the caramel with cling film touching the
surface, and leave it at room temperature for 12 hours to stabilize.

TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

19
 Caramel Mini Tarts
for 20 tarts d=5 cm

ALMOND CREAM

Ingredients Total weight: ~ 386 g 100%

• Butter 82% 100 g 26%

• Almond powder 100 g 26%
• Sugar 60 g 16%
• Sea salt 1g <1%
• Cornstarch 25 g 6%
• Whole eggs 100 g 26%
• Vanilla ½ pod <1%
• Baked coated tart shells

1. Put the soft butter, sugar, cornstarch, almond powder and salt into
the mixing bowl.

2. Cut vanilla pod in half and scrape off the seeds, add them to the
bowl as well. Mix with a paddle attachment at low speed.

3. Gradually add the whole eggs, heated to 40 °C / 104 °F (in order

to heat the eggs you can place them in a bowl with warm water –
50–55 °C / 122–131 °F – for 20 minutes or you can gently warm
them in a microwave). Mix the ingredients until combined. The
texture should resemble soft butter.

4. Transfer the almond cream into a piping bag and pipe it into the
tart shells, filling them almost to the top.

5. Preheat the oven to 150 °C / 302 °F and bake the tarts for
10 minutes.

6. Leave them to cool down at room temperature for 30 minutes.

20
 Caramel Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked tarts with almond cream

• Stabilized vanilla caramel
• Gold leaf Sufficient quantity

1. Transfer the caramel into a piping bag fitted with a 15-mm closed
star piping tip.

2. Pipe the caramel onto the tarts, slightly rotating the piping bag to
create twisted peaks of caramel.

3. Garnish the caramel peaks with gold leaf using tweezers.

4. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/Q9BzuURjTnQ

21
CARAMEL NUTS
MINI TARTS
for 20 tarts d=5 cm
 Caramel Nuts Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CARAMEL

Ingredients Total weight: ~ 625 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 255 g 41%
• Water 35 g 6%
• Butter 82% 75 g 12%
• Sea salt 3g <1%
• Gelatin mass 22 g 4%
• Sweetened condensed milk 55 g 9%
• Vanilla 1 pod <1%

1. In a saucepan, combine the whipping cream, salt and vanilla seeds

and bring to a boil. Take 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 (185 °C / 365 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel while
stirring vigorously with a spatula – be careful as the caramel will be
boiling hot.
24
 Caramel Nuts Mini Tarts
for 20 tarts d=5 cm

VANILLA CARAMEL

4. While mixing with a whisk occasionally, recook the caramel until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the condensed milk and the gelatin mass, mix with a whisk
until the gelatin has dissolved.

6. Strain the caramel into a measuring cup, add the room-

temperature diced butter and process thoroughly with a hand
blender, being careful to not let any bubbles form, to obtain a
smooth, glossy caramel.

7. Cover the bowl with the caramel with cling film touching the
surface, and leave it at room temperature for 12 hours to stabilize.

TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

25
 Caramel Nuts Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells

• Stabilized vanilla caramel
• Peanuts 50 g
• Almonds 50 g
• Pistachios 50 g
• Green pistachios 50 g
• Pecans 50 g
• Cashew nuts 50 g
• Hazelnuts 50 g

1. Arrange the nuts on a baking tray and toast them in the oven,
preheated to 140 °C / 284 °F, until golden.

2. Transfer the toasted nuts in a bowl and let them cool down at room
temperature.

3. Cut the pistachios and hazelnuts in halves.

4. Heat the caramel to 60 °C / 284 °F in the microwave oven and

process it with a hand blender.

5. Add the toasted nuts to the warm caramel and mix lightly with a
spatula.

6. Fill the mini tart shells with the caramel nuts using tweezers.

7. Transfer the tarts on a tray and place them in the fridge for 3 hours
to allow the caramel to stabilize.

8. Store the finished mini tarts in the fridge for up to 7 days.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/RagjqB_a8Lw

26
CHAMOMILE
MINI TARTS
for 20 tarts d=5 cm
 Chamomile Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

29
 Chamomile Mini Tarts
for 20 tarts d=5 cm

ALMOND CREAM

Ingredients Total weight: ~ 204 g 100%

• Butter 82% 50 g 25%

• Almond powder 50 g 25%
• Sugar 50 g 25%
• Sea salt 1g <1%
• Whole eggs 50 g 25%
• Matcha powder 3g <1%
• Baked cooled tart shells

1. Put the soft butter, sugar, almond powder, matcha powder and salt
into the bowl of a stand mixer. Mix the ingredients at low speed with
a paddle attachment until smooth and soft.

2. With the mixer running on medium speed, gradually add the room-
temperature eggs. The texture you need to get should be smooth
and homogeneous. Make sure to scrape the sides of the bowl from
time to time to ensure proper mixing.

3. Transfer the finished almond cream to a piping bag and pipe

around 10 g of it into each tart shell.

4. Bake the tarts for about 10 minutes at 140 °C / 284 °F.

5. Cool the tarts down at room temperature for at least 30 minutes.

30
 Chamomile Mini Tarts
for 20 tarts d=5 cm

LEMON CURD

Ingredients Total weight: ~ 160 g 100%

• Lemon juice 34 g 21%

• Whipping cream 35% 10 g 7%
• Butter 82% 16 g 10%
• Cocoa butter 16 g 10%
• Glucose/corn syrup 25 g 16%
• Cornstarch 3g 2%
• Sugar 20 g 12%
• Egg yolks 34 g 21%
• Lemon zest 2g 1%

1. In a bowl, mix the sugar, cornstarch, lemon zest and egg yolks with
a wire whisk.

2. Pour the mixture into a saucepan, add lemon juice and glucose
syrup, mix well. Add the whipping cream and bring the mixture to
a boil, constantly mixing with a whisk. Cook the mixture for about a
minute, then take the saucepan off the heat.

3. Add the room-temperature butter and cocoa butter, mix with a

whisk and pour the mixture into a measuring cup through a fine
sieve. Process the mixture with a hand blender until smooth.

4. Cover the curd with plastic wrap in contact, and allow it to cool
down at room temperature.

5. Transfer the lemon curd into a piping bag and fill the Silikomart
Micro Stone molds d=2.5 cm with it.

6. Place the curd in the freezer until frozen.

CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 260 g 100%

• Gelatin mass 9g 3%
• Whipping cream 35% (1) 26 g 10%
• Sugar 19 g 7%
• Cream cheese 65% 68 g 26%
• Whipping cream 35% (2) 138 g 53%

1. Put the whipping cream (1), sugar, and gelatin mass into a
saucepan. Bring this mixture to 80 °C / 175 °F.

31
 Chamomile Mini Tarts
for 20 tarts d=5 cm

CREAM CHEESE CHANTILLY

2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend everything with a hand
blender until smooth.

TIP
• You can use any type of cream cheese in this recipe. Chef
recommends using full-fat ones, containing at least 30% fat.

3. Add the cold whipping cream (2) and mix with a silicone spatula
to combine.

4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours to
stabilize.

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells with almond cream

• Frozen lemon curd hemispheres
• Cream cheese Сhantilly
• Matcha powder Sufficient quantity

1. Unmold the frozen curd hemispheres and place them in the center
of the tarts on top of the almond cream. Dust with some matcha
powder using a fine sieve.

2. Place the cream cheese Chantilly in the bowl of a stand mixer and
whip it with a whisk attachment until light and voluminous.

3. Transfer the whipped Chantilly into a piping bag fitted with an 8-mm
round piping tip.

4. Pipe creamy petals around the lemon curd.

5. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/ntS1koVw-HM

32
CHOCOLATE BUTTER-
CREAM MINI TARTS
for 20 tarts d=5 cm
 Chocolate Buttercream Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CARAMEL

Ingredients Total weight: ~ 286 g 100%

• Glucose/corn syrup 43 g 15%

• Sugar 43 g 15%
• Whipping cream 35% 114 g 40%
• Water 17 g 6%
• Butter 82% 34 g 12%
• Sea salt 1g <1%
• Gelatin mass 9g 3%
• Sweetened condensed milk 23 g 8%
• Vanilla ½ pod <1%

1. In a saucepan, combine the whipping cream, salt and vanilla seeds

and bring to a boil. Take 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 (185 °C / 365 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel while
stirring vigorously with a spatula – be careful as the caramel will be
boiling hot.
35
 Chocolate Buttercream Mini Tarts
for 20 tarts d=5 cm

VANILLA CARAMEL

4. While mixing with a whisk occasionally, recook the caramel until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the condensed milk and the gelatin mass, mix with a whisk
until the gelatin has dissolved.

6. Strain the caramel into a measuring cup, add the room-

temperature diced butter and process thoroughly with a hand
blender, being careful to not let any bubbles form, to obtain a
smooth, glossy caramel.

7. Keep the caramel, covered with cling film, at room temperature until
you’re ready to use it.

TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

36
 Chocolate Buttercream Mini Tarts
for 20 tarts d=5 cm

CHOCOLATE BUTTERCREAM

Ingredients Total weight: ~ 280 g 100%

• Egg whites 39 g 14%

• Sugar 67 g 24%
• Sea salt 1g <1%
• Citric acid powder 0.2 g <1%
• Butter 82% 104 g 37%
• Dark chocolate 80% 67 g 24%

1. Pour the room-temperature egg whites, sugar, salt, and citric acid
in a saucepan. Bring the mixture to 60 °C / 140 °F over low heat,
stirring constantly with a whisk. Cook the mixture for 3 minutes at
this temperature to pasteurize the egg whites. Alternatively, you can
cook it over a water bath.

TIP
• If desired, the citric acid powder can be replaced with 2 g of
lemon juice.

2. Once ready, transfer the mixture to a stand mixer and whip it with
a whisk attachment at high speed, until you get a glossy and stiff
meringue which should be at around 26–27 °C / 79–81 °F.

3. With the mixer running on medium-high speed, gradually add the

butter (14–16 °C / 57–61 °F). Whip until the buttercream is thick,
creamy and soft, at around 20–21 °C / 68–70 °F.

4. Melt the chocolate to 30–32 °C / 86–90 °F, either in a microwave

or over a water bath. Gradually add the warm chocolate into the
stand mixer bowl and whip until fully incorporated.

5. Use the buttercream right away.

37
 Chocolate Buttercream Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells

• Vanilla caramel
• Chocolate buttercream

1. Heat the caramel to 40 °C / 104 °F and stir with a spatula. Transfer

it into a cornet, fill the tart shells halfway full and place them in the
fridge for 10–15 minutes to stabilize.

2. Transfer the chocolate buttercream into the piping bag fitted with a
12-mm closed star tip.

3. Pipe the creamy swirls on top of the caramel, slightly rotating the
piping bag.

4. Store the finished mini tarts in the fridge for up to 72 hours. Take out
from the fridge 20 minutes before serving.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/Vg2rSO5f59Y

38
COCONUT
MINI TARTS
for 20 tarts d=5 cm
 Coconut Mini Tarts
for 20 tarts d=5 cm

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

COCONUT SPONGE

Ingredients Total weight: ~ 284 g 100%

• Icing sugar 55 g 19%

• Potato starch 8g 3%
• Almond powder 40 g 14%
• Desiccated coconut 40 g 14%
• Egg whites (1) 40 g 14%
• Egg whites (2) 40 g 14%
• Virgin coconut oil 40 g 14%
• Sugar 20 g 7%
• Sea salt 1g <1%
• Baked cooled tart shells

1. Place the sifted icing sugar, sifted potato starch, almond powder
and desiccated coconut in a bowl. Mix with a whisk.

2. Add the egg whites (1) to the mixture of dry ingredients. Mix
everything until smooth.

3. Put the egg whites (2), salt and sugar in a mixer bowl and whip
using a whisk attachment until you get a stiff meringue and а ‘bird’s
beak’ is formed.

4. Gradually introduce the almond mixture to the meringue and gently

mix with a silicone spatula until combined.

5. Melt the coconut oil to 40 °C / 104 °F and gradually pour it into the
batter while mixing with a spatula.

6. Transfer the sponge batter into a piping bag and pipe it into the tart
shells, filling them almost to the top.

7. Bake in the oven, preheated to 150 °C / 302 °F, for about

15 minutes.

8. Let the baked tarts cool down at room temperature.

41
 Coconut Mini Tarts
for 20 tarts d=5 cm

COCONUT CREAM CHEESE FROSTING

Ingredients Total weight: ~ 370 g 100%

• Cream cheese 65% 200 g 54%

• Butter 82% 50 g 14%
• Virgin coconut oil 50 g 14%
• Icing sugar 50 g 14%
• Malibu liqueur 20 g 5%

1. Place the butter (16–18 °C / 61–65 °F) and coconut oil in the bowl of
a stand mixer and whip with a whisk attachment at medium speed
for 1–2 minutes. Add the sifted icing sugar and continue whipping,
gradually increasing the speed to maximum, until the mixture
becomes light and voluminous.

2. Switch to a paddle attachment, reduce the mixer speed to medium

and gradually add the cream cheese (16–18 °C / 61–65 °F) in small
portions. In order to keep the finished frosting stable, avoid over
whipping.

3. Gradually add the liqueur and mix until homogeneous.

4. Use the frosting straight away.

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells with sponge

• Coconut cream cheese frosting
• Desiccated coconut 200 g

1. Transfer the coconut frosting into the piping bag fitted with a 2-cm
round piping tip.

2. Pipe domes of frosting on top of the tarts and dust them with
desiccated coconut using a sieve. Remove any excess of the
desiccated coconut with a pastry brush.

3. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/TgsP6y77_ZU

42
CRÈME BRÛLÉE
MINI TARTS
for 20 tarts d=5 cm
 Crème Brûlée Mini Tarts
for 20 tarts d=5 cm

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

CUSTARD

Ingredients Total weight: ~ 365 g 100%

• Milk 2.5% 125 g 34%

• Whipping cream 35% 125 g 34%
• Egg yolks 75 g 21%
• Sugar 40 g 11%
• Vanilla ½ pod <1%

1. Pour the milk and cream in a saucepan, add vanilla seeds. Heat the
mixture to 80 °C / 176 °F over medium-high heat.

2. In a bowl, beat the sugar and egg yolks with a whisk.

3. Pour half of the heated cream mixture over the sugar and egg
mixture, mix well.

4. Return the mixture back into the saucepan with the remaining hot
milky mixture and combine everything with spatula.

5. Bring the mixture to 75 °C / 167 °F over low heat, constantly stirring

until the mass has thickened.

6. Remove the custard from the heat and strain it to a measuring cup
through a sieve. Use it straight away.

45
 Crème Brûlée Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked coated tart shells

• Custard
• Brown sugar 100 g

1. Place the tart shells on the baking tray lined with a silicone mat.

2. Pipe the custard into the shells, filling them almost to the top, and
bake in the oven, preheated to 90 °C / 194 °F, for about 20 minutes.

3. Remove the baked tarts from the oven and let them cool down at
room temperature.

4. Place the cooled mini tarts in the fridge for 3 hours to allow the
custard to set.

5. Sprinkle the sugar evenly on top of the cold tarts. Caramelize it with
a culinary torch until a caramel crust forms.

6. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/WYexrmRyBJw

46
PARIS–BREST
MINI TARTS
for 20 tarts d=5 cm
 Paris–Brest Mini Tarts
for 20 tarts d=5 cm

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

CHOUX PASTE

Ingredients Total weight: ~ 198 g 100%

• Water 33 g 17%
• Milk 3.2% 33 g 17%
• Sea salt 1g <1%
• Sugar 1g <1%
• Butter 82% 30 g 15%
• All-purpose flour 35 g 18%
• Whole eggs 65 g 33%

1. Add salt, sugar and butter to a saucepan. Also add the water and
milk. Bring the mixture to a boil while stirring, so that the butter
dissolves first and then the liquid boils.

2. Once the butter has melted, increase the heat and bring the whole
mixture to a boil.

3. Once the liquid begins to foam and rise, remove it from the heat
and immediately add all the sifted flour and gently but quickly mix it
with a silicone spatula.

4. Return the dough to the stove and over low heat, cook it for another
minute so that the starch in the wheat flour activates completely.
The internal temperature of the dough should be no less than
80 °C / 176 °F and no more than 85 °C / 185 °F, and its texture
should become a little more elastic and resilient.

5. Transfer the choux paste to a mixer bowl and begin to mix it on low
speed. Cool it down to 50–55 °C / 122–131 °F and then add the
room-temperature eggs in small portions. Monitor the texture of the
choux paste closely, it should be neither too thick nor too runny.

6. Transfer the finished choux paste to a bowl, cover it with cling film in
contact and put it in a warm place for an hour.

49
 Paris–Brest Mini Tarts
for 20 tarts d=5 cm

CHOUX PASTE

7. Transfer the choux paste to a pastry bag fitted with a tip 8 mm

in diameter and pipe small pieces of choux onto a baking sheet
lined with a silicone mat. The pieces of choux should be very small,
3–4 g, and piped at a distance of 3–4 cm from each other.

8. Put the choux in an oven, preheated to 160–165 °C / 320–329 °F,

for 15–20 minutes and bake until golden brown.

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 272 g 100%

• Roasted hazelnuts 95 g 35%

• Roasted almonds 95 g 35%
• Sugar 50 g 18%
• Glucose/corn syrup 30 g 11%
• Sea salt 1.5 g <1%

1. Roast the nuts at 140 °C / 284 °F for 25–30 minutes. Let them cool
down at room temperature. Do not remove the skin.

2. Cook the sugar and glucose syrup in a saucepan to an amber

color (bring them to 180–185 °С / 356–365 °F).

3. Pour the caramel on a silicone mat and spread it evenly. Let the
caramel cool down completely at room temperature.

4. Put the caramel, nuts and sea salt in a food processor and blend
everything into a paste.

5. Store the finished praline at room temperature in a closed

container.

50
 Paris–Brest Mini Tarts
for 20 tarts d=5 cm

CARAMELIZED HAZELNUTS

Ingredients Total weight: ~ 159 g 100%

• Toasted hazelnuts 100 g 63%

• Sugar 41 g 26%
• Water 15 g 9%
• Butter 82% 3g 2%

1. Сut the nuts in half crosswise. Arrange the hazelnuts on a tray lined
with a silicone mat and toast them in a convection oven at 150 °C /
302 °F for 15 minutes, then allow to cool down.

2. In a saucepan, bring the water and sugar to 118 °С / 244 °F on

medium heat. Reduce the heat and add the nuts all at once. Mix
well with a spatula until the syrup crystallizes around the nuts.

3. Increase the heat and cook the nuts until the sugar starts to melt
and caramelize. Reduce the heat to low and mix the nuts until all
the sugar has dissolved and the nuts are evenly coated.

4. Remove the saucepan from the heat and add the butter, mix well
with a spatula.

5. Transfer the nuts to a baking tray lined with a silicone mat and
separate them. Let the nuts cool down at room temperature.

CRÈME ANGLAISE

Ingredients Total weight: ~ 85 g 100%

• Milk 2.5% 32 g 37%

• Egg yolks 21 g 25%
• Sugar 32 g 38%
• Vanilla ½ pod <1%

1. Pour the milk, sugar and egg yolks in a saucepan.

2. Add the vanilla seeds, mix with a whisk and bring the mixture to
82–84 °C / 180–183 °F, stirring constantly.

3. Strain the custard to a bowl, cover it with cling film touching the
surface and place it in the fridge to cool down to 4 °C / 40 °F.

51
 Paris–Brest Mini Tarts
for 20 tarts d=5 cm

PRALINE BUTTERCREAM

Ingredients Total weight: ~ 340 g 100%

• Chilled crème anglaise 85 g 25%

• Egg whites 30 g 9%
• Sugar 20 g 6%
• Butter 82% 142 g 41%
• Water 13 g 4%
• Hazelnut and almond praline 50 g 15%

1. Put the room-temperature (14–16°C / 57–61 °F) butter into a bowl

of a stand mixer. Whip it at medium-high speed using a whisk
attachment until you get an almost white and airy mixture. It will take
approximately 10 minutes.

2. Add the praline to the whipped butter. Mix on medium-low speed

until combined.

3. With the mixer running, gradually add the chilled crème anglaise.
Mix until smooth. Set the mixture aside.

4. Put the room-temperature egg whites in a mixer bowl and start

whipping them on medium speed until frothy.

5. Meanwhile, pour sugar and water into a saucepan, and bring to a

temperature of 118 °C / 244 °F.

6. With the mixer running, gradually pour the hot syrup into the
whipped egg whites. Let the syrup flow in a thin steady stream
along the mixer bowl. Whip the meringue on medium speed for
about 5 more minutes until it increases in volume, becomes shiny
and reaches the ‘bird’s beak’ stage.

7. Add 1/3 of the meringue to the butter mixture and combine

everything in the mixer with a paddle attachment. Add the rest of
the meringue and finish mixing.

8. Use the buttercream right away.

52
 Paris–Brest Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked coated tart shells

• Baked choux
• Hazelnut and almond praline
• Praline buttercream
• Caramelized hazelnuts

1. Transfer the praline to a piping bag fitted with a needle tip. Take the
cooled choux and fill it with the praline from below.

2. Pipe a drop of the praline in the center of the tart shell, and place
the filled choux on top.

3. Transfer the praline buttercream into a piping bag fitted with a

6-mm closed star tip.

4. Pipe creamy strips starting from the edge of the tarts moving to
the top of the choux. Pipe the buttercream strips right next to each
other at a slight angle to cover the choux completely.

5. Place the caramelized hazelnut on top using tweezers.

6. Store the finished mini tarts in the fridge for up to 72 hours. Take out
from the fridge 20 minutes before serving.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/QO2T_D9b-3o

53
PISTACHIO
MINI TARTS
for 20 tarts d=5 cm
 Pistachio Mini Tarts
for 20 tartlets

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

PISTACHIO CHANTILLY CREAM

Ingredients Total weight: ~ 385 g 100%

• Gelatin mass 15 g 4%
• Whipping cream 35% (1) 35 g 9%
• Pistachio paste 20 g 5%
• Sugar 25 g 6%
• Cream cheese 65% 100 g 26%
• Whipping cream 35% (2) 190 g 49%

1. Pour the cream (1) into a saucepan, add sugar and gelatin mass.
Heat this mixture to 80 °C / 176 °F until sugar and gelatin have
dissolved.

2. Meanwhile, place the cream cheese into a tall measuring cup. Pour
the hot mixture over it and process everything with a hand blender
until smooth.

3. Add the cold cream (2) and pistachio paste to the mixture, mix
everything with a spatula.

4. Transfer the Chantilly cream to a clean bowl, cover it with cling

film touching the surface of the cream and place it in the fridge for
12 hours to stabilize. 56
 Pistachio Mini Tarts
for 20 tartlets

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

BROWN BUTTER

Ingredients

• Butter 82% 75 g

1. Put the butter in a saucepan and bring it to a boil. Continue cooking

on low-medium heat for several minutes until milk solids separate
from fat and float to the top. When ready, the butter will reach a
temperature of 140 °C / 284 °F and turn golden brown.

2. Strain the finished butter into a separate bowl using a strainer.

TIP
• You can also put some paper towels in a strainer so the fat
drains to the bowl and the milk solids stay on the paper towel.

3. Allow the brown butter to cool down to 40–50 °C / 104–122 °F at

room temperature.

PISTACHIO FINANCIER

Ingredients Total weight: ~ 233 g 100%

• Brown butter 50 g 21%

• Iranian pistachio powder 30 g 13%
• Icing sugar 55 g 24%
• All-purpose flour 17 g 7%
• Pistachio paste 10 g 4%
• Egg whites 50 g 21%
• Sea salt 1g <1%
• Chopped Iranian pistachios 20 g 9%
• Baked cooled tart shells

1. Add the flour, icing sugar, pistachio powder (all sifted), salt and
chopped pistachios to a bowl, mix with a whisk.

2. Add the room-temperature egg whites and pistachio paste to the

dry ingredients. Mix until smooth with a spatula.
57
 Pistachio Mini Tarts
for 20 tartlets

PISTACHIO FINANCIER

3. Gradually add the brown butter (at 40–50 °C / 104–122 °F) to the
mixture and mix well with a spatula.

4. Cover the batter with plastic wrap and place it in the fridge for
6 hours to mature.

5. Transfer the batter into the piping bag.

6. Pipe the financier batter into the baked tart shells, filling them
halfway full, and bake in the oven, preheated to 150 °C / 302 °F, for
about 15 minutes.

7. Allow the baked shells to cool down at room temperature.

PISTACHIO PRALINE

Ingredients Total weight: ~ 334 g 100%

• Green pistachios 200 g 60%

• Sugar 132 g 40%
• Sea salt 2g <1%

1. Dry the pistachios in the oven at 120 °C / 248 °F for 10–15 minutes
and let them cool down at room temperature.

2. Pour the water (~25 g) in a saucepan and add the sugar. Start
to warm them up until the sugar has dissolved. You can swirl
the saucepan, but don’t stir the mixture otherwise the syrup will
crystallize. Cook it to 175 °C / 347 °F maximum to obtain a light
caramel color.

3. Pour the caramel on top of the pistachios, sprinkle them with

sea salt and leave to cool down at room temperature for about
20 minutes.

4. Put the pistachios with the caramel in a food processor and blend
into a semi-liquid texture at low speed, increasing it gradually.

TIP
• If your food processor is not powerful enough, add a bit of
neutral flavored oil (sunflower, grapeseed or canola oil) to make
the blending process easier.

5. Transfer the praline into a clean bowl and leave it to cool down.

6. The finished praline can be stored at room temperature in a closed

container for 3 months, and for 1 year in the freezer.
58
 Pistachio Mini Tarts
for 20 tartlets

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells with financier

• Stabilized pistachio Chantilly cream
• Pistachio praline 50 g
• Iranian pistachios 200 g

1. Place the stabilized Сhantilly cream into the bowl of a stand mixer
and whip it with a whisk attachment at medium speed until smooth
and voluminous.

2. Transfer the Chantilly cream into the piping bag fitted with a 2-cm
round piping tip.

3. Place the pistachio praline into a paper cornet.

4. Process the pistachios in a food processor on low-medium speed

to obtain medium-sized pieces. Reserve some whole nuts for
further decoration.

5. Sift the nut pieces through a coarse-meshed sieve. Use larger

pieces for decoration, set the fine pieces aside. Cut the remaining
whole nuts in half.

6. Pipe domes of Chantilly cream on top of the tarts, then pipe some
pistachio praline in the middle of each dome.

7. Sprinkle the cream domes with processed pistachios to cover

them completely and garnish with pistachio halves.

8. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/N5sR6XOfN6E

59
RASPBERRY
MINI TARTS
for 20 tarts d=5 cm
 Raspberry Mini Tarts
for 20 tarts d=5 cm

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 <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 for 6 hours.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the fluted tart pans and bake the shells according to the
‘Lining and baking the tart shells’ section on page 9.

62
 Raspberry Mini Tarts
for 20 tarts d=5 cm

ALMOND CREAM

Ingredients Total weight: ~ 436 g 100%

• Butter 82% 100 g 23%

• Almond powder 100 g 23%
• Sugar 60 g 14%
• Sea salt 1g <1%
• Cornstarch 25 g 6%
• Whole eggs 100 g 23%
• Vanilla ½ pod <1%
• Fresh raspberries 50 g 11%
• Baked coated tart shells

1. Put the soft butter, sugar, cornstarch, almond powder and salt into
the mixing bowl.

2. Cut vanilla pod in half and scrape off the seeds, add them to the
bowl as well. Mix with a paddle attachment at low speed.

3. Gradually add the whole eggs, heated to 40 °C / 104 °F (in order

to heat the eggs you can place them in a bowl with warm water –
50–55 °C / 122–131 °F – for 20 minutes or you can gently warm
them in a microwave). Mix the ingredients until combined. The
texture should resemble soft butter.

4. Transfer the almond cream into a piping bag fitted with a round tip
10 mm in diameter.

5. Wash and pat dry the raspberries, cut them in halves.

6. Pipe the almond cream into tart shells, filling them halfway full. Dip
the raspberry half into the cream.

7. Preheat the oven to 150 °C / 302 °F and bake the tarts for
10 minutes.

8. Leave the tarts for 30 minutes at room temperature to cool down.

63
 Raspberry Mini Tarts
for 20 tarts d=5 cm

RASPBERRY COULIS

Ingredients Total weight: ~ 132 g 100%

• Raspberry puree 100 g 76%

• Glucose/corn syrup 10 g 8%
• Sugar 15 g 11%
• Pectin NH 2g 1%
• Lemon juice 5g 4%

1. Put the raspberry puree, glucose syrup and lemon juice into a
saucepan and heat it to 35 °C / 95 °F over medium heat.

2. Mix the pectin and sugar. Gradually add the mixture to the puree
while whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil and

cook for about 1 minute. Remove from the heat.

4. Transfer the coulis to a clean bowl, cover it with cling film touching
the surface and cool down at room temperature.

5. Place the coulis in the fridge for 3 hours to stabilize.

64
 Raspberry Mini Tarts
for 20 tarts d=5 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked tarts with almond cream

• Stabilized raspberry coulis
• Neutral gel
• Fresh raspberries 300 g
• Fresh basil leaves Sufficient quantity

1. Transfer the raspberry coulis into a piping bag fitted with a 4-mm
round piping tip.

2. Pipe the coulis into each tart shell on top of the almond cream,
even the layer with an offset spatula.

3. Wash and pat dry the raspberries, cut them in halves.

4. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute

the gel with a little water if necessary.

5. Use a pastry brush to cover each cut of fresh raspberries with hot
neutral gel.

6. Arrange the brushed raspberries along the edge of the mini tart,
creating a dome.

7. Decorate with fresh basil leaves.

8. Store the finished mini tarts in the fridge for up to 72 hours.

65
ROSE & STRAWBERRY
MINI TARTS
for 20 tarts d=5 cm
 Rose and Strawberry Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 <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.

68
 Rose and Strawberry Mini Tarts
for 20 tarts d=5 cm

NEUTRAL GEL

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 for 6 hours.

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

ALMOND CREAM

Ingredients Total weight: ~ 386 g 100%

• Butter 82% 100 g 26%

• Almond powder 100 g 26%
• Sugar 60 g 16%
• Sea salt 1g <1%
• Cornstarch 25 g 6%
• Whole eggs 100 g 26%
• Vanilla ½ pod <1%
• Baked coated tart shells

1. Put the soft butter, sugar, cornstarch, almond powder and salt into
the mixing bowl.

2. Cut vanilla pod in half and scrape off the seeds, add them to the
bowl as well. Mix with a paddle attachment at low speed.

3. Gradually add the whole eggs, heated to 40 °C / 104 °F (in order

to heat the eggs you can place them in a bowl with warm water –
50–55 °C / 122–131 °F – for 20 minutes or you can gently warm
them in a microwave). Mix the ingredients until combined. The
texture should resemble soft butter.

4. Transfer the almond cream into a piping bag and pipe it into the tart
shells, filling them halfway full.

69
 Rose and Strawberry Mini Tarts
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ALMOND CREAM

5. Preheat the oven to 150 °C / 302 °F and bake the tarts for
6–8 minutes.

6. Leave the tarts for 30 minutes at room temperature to cool down.

STRAWBERRY COMPOTE

Ingredients Total weight: ~ 221 g 100%

• Strawberry puree 100 g 45%

• Diced strawberries 50 g 23%
• Sugar 40 g 18%
• Pectin NH 2g <1%
• Potato starch/cornstarch 4g 2%
• Lemon juice 15 g 7%
• Rose water 10 g 5%

1. Mix the pectin with sugar and potato starch.

2. In a saucepan, warm up the strawberry puree and diced

strawberries until 30 °C / 86 °F and gradually add the pectin-
sugar-starch mixture while whisking constantly.

3. Bring the mixture to a boil and cook it for 30 seconds.

4. Remove from the heat and stir in the lemon juice and rose water.

5. Transfer the compote into a clean bowl, cover it with cling film
touching the surface and place in the fridge until cold and set.

6. Mix with a spatula and transfer the compote into a piping bag.

7. Fill the Silikomart Micro Stone molds d=2.5 cm with the compote
and place it in the freezer until frozen.

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ROSE WATER CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 356 g 100%

• Gelatin mass 12 g 3%
• Whipping cream 35% (1) 35 g 10%
• Sugar 23 g 6%
• Cream cheese 65% 92 g 26%
• Whipping cream 35% (2) 184 g 52%
• Rose water 10 g 3%

1. Put the whipping cream (1), sugar, and gelatin mass into a
saucepan. Bring this mixture to 80 °C / 175 °F.

2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend everything with a hand
blender until smooth.

TIP
• You can use any type of cream cheese in this recipe. Chef
recommends using full-fat ones, containing at least 30% fat.

3. Add the cold whipping cream (2) and rose water, mix with a silicone
spatula to combine.

4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours to
stabilize.

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 Rose and Strawberry Mini Tarts
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ASSEMBLY

Ingredients

• Baked cooled tart shells with almond cream

• Frozen strawberry compote hemispheres
• Stabilized rose water cream cheese Chantilly

1. Unmold the frozen compote hemispheres and place them in the

center of the tarts on top of the almond cream.

2. Whip the cream cheese Chantilly in a mixer bowl with a whisk

attachment until light and voluminous.

3. Transfer the whipped Chantilly into a piping bag fitted with a small
rose petal tip (BX1303 Martellato).

4. Pipe rose petals over the frozen compote starting from the center,
creating a rose flower.

5. Place the mini tarts in the freezer for 1–3 hours until frozen.

CHOCOLATE SPRAYING MIXTURE

FOR VELOUR COATING

Ingredients Total weight: ~ 200 g 100%

• Cocoa butter 100 g 50%

• White chocolate 34% 100 g 50%
• Liposoluble red food colorant Sufficient quantity

1. Add the chocolate to the melted cocoa butter in a measuring cup.

Heat the mixture up to 40 °C / 104 °F and mix.

2. Add the red colorant to the mixture and process it with a hand
blender until smooth.

3. Use the finished chocolate mixture for velour coating at around

40 °C / 104 °F.

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COATING AND DECORATING THE MINI TARTS

Ingredients

• Frozen assembled mini tarts

• Chocolate spraying mixture
• Neutral gel

1. Pour the velour mixture into the spray gun, test it first, and then
apply the velour from a distance of around 20 cm from the tarts.

2. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute

the gel with a little water if necessary. Transfer the gel into a cornet
and pipe some drops over the coated rose petals.

3. Leave the tarts in the fridge for at least 2 hours to defrost.

4. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/IBteDgYcvek

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TIRAMISU
MINI TARTS
for 20 tarts d=5 cm
 Tiramisu Mini Tarts
for 20 tarts d=5 cm

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHANTILLY CREAM

Ingredients Total weight: ~ 365 g 100%

• Gelatin mass 15 g 4%
• Whipping cream 35% (1) 35 g 10%
• Sugar 25 g 7%
• Mascarpone 100 g 27%
• Whipping cream 35% (2) 190 g 52%

1. Pour the cream (1) into a saucepan, add sugar and gelatin mass.
Heat this mixture to 80 °C / 176 °F until sugar and gelatin have
dissolved.

2. Meanwhile, put mascarpone into a tall measuring cup. Pour the hot
mixture over it and process with a hand blender until smooth.

3. Add the cold cream (2) to the mixture and mix everything with a
silicone spatula.

4. Transfer the Chantilly cream to a clean bowl, cover it with cling

film touching the surface of the cream and place it in the fridge for
12 hours to stabilize.

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 Tiramisu Mini Tarts
for 20 tarts d=5 cm

ALMOND SHORTCRUST PASTRY

1. To make the almond shortcrust pastry, follow the recipe on page 8.

2. Then prepare the egg wash according to the instructions on page 8.

3. Finally, line the tart pans and bake the shells according to the ‘Lining
and baking the tart shells’ section on page 9.

PLAIN SPONGE

Ingredients Total weight: ~ 316 g 100%

• Egg yolks 60 g 19%

• Sugar 75 g 24%
• Sea salt 1g <1%
• Egg whites 90 g 28%
• All-purpose flour 60 g 19%
• Potato starch 30 g 9%
• Baked cooled tart shells

1. In the bowl of a stand mixer, start whipping the egg whites at low
speed with a whisk attachment. Gradually add sugar and salt and
whip the meringue at medium speed until thick.

2. Meanwhile, sift and mix together the flour and potato starch.

3. Place the egg yolks in a bowl and beat them lightly with a whisk.
Gradually introduce the egg yolks into the meringue, mix with a
silicone spatula.

4. Fold the dry ingredients into the egg mixture and mix well to get a
homogeneous batter.

5. Transfer the sponge batter into a piping bag fitted with a 2-cm
round piping tip.

6. Pipe the batter into the tart shells, filling them halfway full.

7. Bake in the oven, preheated to 160 °C / 320 °F, for about

8-10 minutes.

8. Let the baked tarts cool down at room temperature.

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 Tiramisu Mini Tarts
for 20 tarts d=5 cm

COFFEE SOAKING SYRUP

Ingredients Total weight: ~ 150 g 100%

• Espresso 100 g 67%

• Dark rum 30 g 20%
• Sugar 20 g 13%

1. Combine all ingredients in a saucepan and heat the mixture to a

temperature of 60 °C / 140 °F.

2. Allow the syrup to cool down at room temperature.

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tart shells with sponge

• Stabilized Chantilly cream
• Coffee soaking syrup
• Cocoa powder Sufficient quantity

1. Slightly press the sponge with your hand to make it flatter and soak
it well with the coffee syrup using a pastry brush. Place the tarts in
the fridge for one hour.

2. Place the stabilized Сhantilly cream into the bowl of a stand mixer
and whip it with a whisk attachment at medium speed until smooth
and voluminous.

3. Transfer the Chantilly cream into the piping bag fitted with a 2-cm
round tip.

4. Pipe domes of cream on top of the sponge and dust them with
cocoa powder using a fine sieve.

5. Store the finished mini tarts in the fridge for up to 72 hours.

To watch how the Chef assembles

the mini tarts, click on the link below

https://youtube.com/shorts/rzuvHv3TDTM

78
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