Blueberry tart

With a coconut sponge cake

Chocolate pâte sablé Coconut sponge cake Coconut confit


For 10 servings

Chocolate pâte sablé

380 g Debic Croissant Gold

361 g powder sugar

4 g salt

110 g almond powder

210 g whole egg

70 g cocoa powder

653 g flour

209 g potato starch

Coconut sponge cake

1000 g eggs

450 g almond powder

300 g coconut powder

750 g sugar (1)

175 g Debic Cake Gold

375 g flour

750 g egg white

175 g sugar (2)

Coconut confit

200 g coconut purée

80 g coconut liqueur

40 g sugar

5 g agar

Mascarpone cream

1000 g Debic Cream Plus Masacarpone

80 g sugar


100 g fresh blueberries

20g grated coconut


Chocolate pâte sablé

Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.

Add the eggs and mix.

Mix the flour, cocoa powder and potato starch.

Cool the dough and roll out to 2 mm.

Line in a 8 cm ring and bake the sablé at 150 ° C for 40 min.

Coconut sponge cake

Whisk the eggs, the sugar (1), the almond and coconut powder.

Melt the Debic Cake Gold.

Whip the egg whites with the addition of sugar (2).

Mix the melted Debic Cake Gold with the almond powder mass and fold in the flour.

Spread it 1 cm thick and bake at 210 ° C for 10 min.

After baking, immediately remove from the baking tray and allow to cool.

Coconut confit

Mix the sugar and the agar.

Whisk the mixture into the coconut purée.

Bring to a boil for 30 sec, cool down and mix the coconut liqueur in.

Mascarpone cream

Mix the Debic Cream Plus Mascarpone with the sugar.

Whip on medium speed till airy.


Pipe the coconut confit in the chocolate tart.

Cut the coconut sponge cake in 7 cm circles and place in the tart.

Place the fresh blueberries around the edge.

Pipe a dot of mascarpone cream in the centre.

Grate fresh coconut on top.

Give the top a round dent by pressing a hot spoon into it.

Fill this pit with the blueberry confit.