Sugar Globe Fruit Tartlets with Lemon & Coconut Custard (Vegan)

December 8, 2021

These magnificent sugar-globe tartlets will be a show-stopper at any table. If diet permits, can also be made with regular white chocolate baking buttons.

Thank you Chef Berlinda for this incredible recipe!


Tart Case

160 g plain flour

110 g chilled, Nuttelex (cold, cut into cubes)

10 g caster sugar

1 pinch salt

2-3 tbsp ice cold water

1/4 cup vegan white chocolate baking buttons (melted)

Sugar Dome

150 g isomalt

Eggless coconut lemon crème diplomate

200 g coconut milk

300 g coconut cream

50 g lemon juice

100 g caster sugar

60 g cornstarch

1 pinch turmeric

60 g Nuttelex


1 mango (peeled & sliced thinly)

1/3 cup raspberries

1/4 cup blueberries


food processor

tart case mold

round cookie cutter (same diameter as the tart cases)

dome shaped silicone molds (same diameter as tart cases)


1To make the tart case - Combine flour, salt, sugar & Nuttelex in a processor till it forms breadcrumbs 'texture'. Gradually add in ice water & pulse several times till it forms a dough. Wrap dough in cling wrap & chill in fridge for about 3 hrs or freezer for 30 minutes

2Roll out dough in between two sheets of baking paper till about 3mm thickness. Use a round cutter (similar to the size of tart case mold) to cut out the dough. Line cut out dough onto each tart mold & chill in fridge for about 30 minutes

3Cover dough with baking paper or cupcake liners & fill it with raw rice or beans. Bake in preheated oven at 160°C for about 15 mins. Remove baking paper & rice/ beans & let the tart cases cool on rack. Brush a thin layer of white chocolate on the inside of the tart cases & set aside

4To make the coconut lemon crème diplomate - Add all ingredients into a saucepan on medium- high heat. Whisk till well combined & mixture thickens to coat the back of a spatula. Fill baked tart cases with the mixture. Allow the tart to set in the fridge for at least 3 hours

5To make the sugar dome - Melt isomalt in a pot on medium high heat till dissolved. Boil to it reaches 190°C. Pour a small amount (about 1 -2 tbsp) into each silicone dome-shaped mold (similar to the size of tart cases) . Gently line the mold thinly with the mixture in a swirling motion. Let it cool & carefully remove sugar dome from the mold, set aside

6To assemble - Decorate tart with mango, raspberries & blueberries. Cover each tart with sugar dome and serve