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Taartjes à la Marina

Small, round, individual tarts with a coconut macaroon base, a layer of raspberry jam with a hint of rose aroma, and vanilla mousse. All beautifully decorated with Beekers Berries soft fruit and a white chocolate edge!

Ingredients & supplies

For 4 servings | 60 minutes preparation time

Ingredients

• 50 g coconut cream (santen)
• 30 g egg white
• 60 g sugar
• 30 g coconut
• 1 bowl of fresh strawberries, blueberries, raspberries, and blackberries
• A bit of sugar
• Rose aroma
• 2 gelatin sheets
• 60 g egg yolk
• 1 vanilla bean
• 360 g heavy cream

Supplies

• 4 small baking rings of 8 cm
• 1 whisk

Preparation

1. Preheat the oven to 170°C.
2. Combine the coconut cream, egg white, 30 grams of sugar, and coconut in a bowl.
3. Spread a thin layer of this mixture in small baking rings (8 cm) and bake for about 15 minutes at 170°C.
4. Let it cool completely.
5. Warm the raspberries with a bit of sugar on low heat until the mixture thickens.
6. Add a hint of rose aroma and spread this over the coconut base in the baking rings.
7. Whip the egg yolk with sugar.
8. Warm 180 ml of heavy cream with vanilla seeds, then add the egg yolk and cook together to 83°C while stirring continuously.
9. Add the pre-soaked gelatin and let it cool to 30°C.
10. Gently fold in the remaining 180 ml of whipped heavy cream.
11. Spread the mousse over the raspberry jam in the baking rings.
12. Place the baking rings in the refrigerator to set.
13. Carefully remove the taartjes à la Marina from the baking rings and decorate with Beekers Berries soft fruit and possibly a white chocolate edge.

And… serve! Enjoy,

Have you made the taartjes à la Marina? Share your photo on social media and tag us @beekersberries!

Nutritional value per serving

Calories: 530 kcal | Protein: 9 g | Carbohydrates: 22 g | Sugars: 22 g | Fat: 45 g

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