Carriacou Tartlet - restaurant version

Carriacou Tartlet - restaurant version

lngredients: Macaé 62%

Procedures: 6

Makes 24 desserts


  • 260g Liquid whipping cream 35%
  • 260g whole milk
  • 100g egg yolks
  • 50g caster sugar
  1. Mix the egg yolks and sugar (without beating). Bring the cream and milk to the boil and pour over the egg yolk mix. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.


  1. Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.


  • 515g Whole milk
  • 30g 0% fat powdered milk
  • 32g Caster sugar
  • 48g Atomized glucose
  • 32g Inverted sugar
  • 4g Liquid whipping cream 35%
  • 136g Macaé 62%
  • 3g Combined stabilizer
  1. Carefully weigh out all the ingredients. Place the correct amount of milk in a pan. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105°F (40°C), incorporate the fats, i.e.: the cream and chocolate. At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours. Mix in an electric mixer and churn at 15-20°F (-6 to -10°C). Store in the freezer at 0°F (-18°C).


  • 150g dry butter 84%
  • 115g Icing sugar
  • 40g Powdered almonds
  • 3g Fine salt
  • 65g Whole eggs
  • 80g Strong white bread flour
  • 225g Strong white bread flour
  1. First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour. Store in the fridge or spread out immediately. Bake at 300°F (150°C).


  1. Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.


  • 1 lime zest
  • 60g Whole milk
  • 12g Glucose
  • 30ga Macaé 62%
  • 4g Lime juice
  1. Infuse the lime zest for approx. 15 minutes in the hot milk. Strain through a chinois and add the glucose. Spread one third over the couverture, start to mix energetically until the texture is smooth and elastic, then add the rest of the milk and continue to mix. Add the lime juice and mix in an electric mixer. Store in the fridge.