Modern Crostata

Creation by Dré Eversteijn - 1 cake

tarts Lunch Brunch


Chocolate shortcrust pastry

180 g "00" superfine Italian flour

120 g Debic Cake Butter

80 g icing sugar

40 g cocoa powder

40 g egg yolk

Coconut dacquoise

300 g egg whites

250 g sugar

200 g grated coconut

100 g icing sugar

50 g ground almonds

Mango jelly

450 g mango purée

90 g sugar

12 g gelatin in sheets

Mango panna cotta

350 g Debic Panna Cotta


Chocolate shortcrust pastry

Rub cubes of Debic Cake Butter into the flour.

Add the sugar, the cocoa powder, and finally the egg yolk.

When fully mixed, cover the shortcrust pastry with cling film and put in the fridge.

Coconut dacquoise

Whisk the whites with sugar.

Then gently stir in the grated coconut, the icing sugar and the ground almonds (mixed beforehand).

Bake at 180°C with the door slightly open at the end.

Mango jelly

Mix the mango purée with the sugar.

Dissolve the gelatin sheets, previously soaked in water.

Mix the two compounds together.

Use 150 grams for the panna cotta.

Use the rest of the jelly for decoration.

Mango panna cotta

Whisk the Debic Panna Cotta in a mixer at medium speed for 2 minutes.

Then drizzle in the mango jelly at a temperature of 30 °C.


Bake the chocolate shortcrust base, and pour in some of the mango jelly.

Place the coconut dacquoise disc on top and put in the freezer for 5 minutes.

Once the mango jelly has set, put the mango panna cotta on the surface.

Return to the freezer for another 10 minutes.

Once the panna cotta has stabilized, pour the remaining mango jelly over the surface.

Leave it to set in the freezer.

Decorate the surface with quenelles and pieces of chocolate.


Use as many pieces of chocolate as you need, and quenelles made of whipped Stand & Overrun.