Today, we’re playing “leave the cows alone.” The usual butter has been swapped for coconut butter… what da… hold on, it’s not that complicated. It’s what you get when you reduce a coconut smoothie until there’s no residual water left. It’s a bit different in terms of chemical properties but works wonderfully in this recipe.

Makes 8 tartlets (2 per serving for 4 people).

For the tart shells:

• 190 g pastry flour
• 90 g coconut butter
• 10 g sugar
• 2 eggs

For the lemon curd:

• 70 g coconut butter
• 70 g sugar
• 2 eggs
• 2 lemons
• 1 tablespoon cornflour

For the meringue:

• 2 egg whites
• 100 g sugar
• 1 teaspoon Matcha powder

miscelaneous

• 1 mango

Step 1: Make the tart shells

This is essentially a classic shortcrust pastry, but with coconut butter instead of regular butter.

1. Combine the ingredients, knead until smooth, and let the dough rest for at least 1 hour.
2. Roll out the dough and cut out 8 evenly sized discs. Prick the bottoms to prevent puffing during baking.
3. Bake for 25 minutes at 150°C until lightly golden. Let cool.

Step 2: Prepare the lemon curd

1. Combine all the ingredients in a saucepan or blender. Gradually heat to 100°C, stirring vigorously to prevent clumping.
2. Once thickened, reduce the heat and cook for another 10 minutes, stirring occasionally.
3. Chill the curd until ready to use.

Step 3: Make the Italian meringue

1. Heat the sugar with a little water until it reaches the soft-ball stage (around 117°C).
2. While the sugar heats, whisk the egg whites to soft peaks. Once they start to firm up, add the Matcha powder.
3. Gradually pour the hot sugar syrup into the egg whites while continuing to whisk. Beat until the meringue forms stiff peaks (it should “beak” off the whisk). Transfer to a piping bag.

Step 4: Slice the mango

1. Cut the mango lengthwise along the pit. Peel the two halves, then slice thinly into 1 mm pieces. Set aside.

Step 5: Assemble the tartlets

1. Spread 1/8 of the lemon curd on each tart shell.
2. For mango tartlets, arrange the mango slices in a rose pattern on top of the curd.
3. For meringue tartlets, pipe the meringue over the curd in decorative patterns, then torch the meringue lightly with a blowtorch.