{"id":8246,"date":"2020-07-16T14:26:00","date_gmt":"2020-07-16T19:26:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=8246"},"modified":"2026-09-06T06:45:56","modified_gmt":"2026-09-06T11:45:56","slug":"lime-pineapple-coriander-tartlets-william-lamagnere-inspiration","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/lime-pineapple-coriander-tartlets-william-lamagnere-inspiration\/","title":{"rendered":"Lime, pineapple & coriander tartlets (William Lamagn\u00e8re inspiration)"},"content":{"rendered":"\n

Flipping through one of my “Fou de P\u00e2tisserie” [Hors s\u00e9rie #4, summer 2018], I stopped at this recipe by William Lamagn\u00e8re. In the statement, everything came together to please me: a tangy flavour base that I love and a combination of ingredients that reminded me strongly of my husband’s Brazilian northeast\u2014lime and pineapple, of course, but also cilantro. In my husband’s region of origin, coriander is used a lot, and my mother-in-law puts it absolutely everywhere. However, I had never seen it in a dessert before\u2026 So of course, I had to try it.<\/p>\n\n\n\n

The original recipe is composed of a sweet pastry [way too buttery for my taste], a frangipane, a lime cream and a pineapple jelly. Those who know me won’t be surprised to see that I couldn’t help but put my two cents in. I will say that I kept the basics of the recipe and tweaked the rest, firstly to adhere better to my tastes and secondly to simplify it. So:<\/p>\n\n\n\n

1\/ I used Pierre Herm\u00e9’s recipe for sweet pastry, and it suits me better.<\/p>\n\n\n\n

2\/ making a frangipane didn’t appeal to me at all. I don’t even make them for the king cake<\/a>, so no, I went for a simple almond cream;<\/p>\n\n\n\n

3\/ a pineapple jelly, why not\u2026 but honestly, I prefer fresh fruits. It’s summer, let’s enjoy it!<\/p>\n\n\n\n

4\/ the amount of coriander just seemed too much to me. With all due respect to this great pastry chef, it’s probably delicious, but I didn’t dare. So I preferred to go easy on it, and I was fine with it.<\/p>\n\n\n\n

5\/ I also adjusted the proportions of lemon, sugar and so on.<\/p>\n\n\n\n

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These tarts breathe freshness, sunshine and Brazil (to me at least), which is really everything I like. And there is nothing very complicated in the process. Don’t forget to prepare the lemon cream the day before, ideally the sweet dough, and to simplify your life, even more, make your almond cream at the same time. Each preparation is quick to make, and the next day you will only have to bake your pastry and assemble the whole.<\/p>\n\n\n

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LIME, PINEAPPLE & CORIANDER TARTLETS (INSPIRED BY WILLIAM LAMAGN\u00c8RE)<\/h2>\n
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Fresh little tarts, with a taste of the Brazilian northeast in each bite<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cooking time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> tartelettes<\/span><\/span><\/div><\/div>
Course: <\/span>Tart<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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For the sweet dough (the day before)<\/div>
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