By Nicolas DENIS, Chef Pâtissier, Créateur de l'Institut Gastronomie Riviera.

Recipe makes one dessert Ø 22 cm - High 4,5 cm.

Sweet pastry:

  • Soft butter 300 g
  • Icing sugar 180 g
  • Almond flour 60 g
  • Salt 1.5 g
  • Whole eggs 112 g
  • Vanilla powder 3 g
  • Bread flour (French type 55) 500 g

Mix together the butter, sugar, ground almonds, salt and vanilla, then alternately add the flour and eggs. Bake at 150°C for 10 mins. Set aside.

Clementine almond cream:

  • Fresh butter 100 g
  • Caster sugar 100 g
  • Almonds flour 100 g
  • Eggs at room temperature 80 g
  • Ravifruit clementine compotée 100 g

Beat the creamed butter with the sugar until pale, then add the eggs and ground almonds, finishing with the clementine compotée. Spread in the bottom of the pre-cooked pastry case and return to the oven at 170°C for 20 to 30 mins.

Clementine cream:

  • Caster sugar 540 g
  • Whole eggs 540 g
  • Butter sheet 800 g
  • Ravifruit clementine compotée 400 g
  • 200B gelatine 5 g

Mix together the eggs, sugar and clementine compotée and boil for 5 minutes. Add the softened gelatine. At 40°C, add the butter and beat for 5 minutes. Cover with cling film (in contact with the surface) and refrigerate for 45 minutes.

Coconut meringue:

  • Egg whites 50 g
  • Caster sugar 85 g
  • Ravifruit coconut puree 10 g
  • Mandarin zests 1 unit
  • Grated coconut QS

Beat the egg whites into peaks with the sugar and mandarin zests. Add the coconut puree. Place in a piping bag and pipe small balls. Cover with grated coconut and bake in a forced air oven at 120°C for around 1½ hours.


Line the tart tin with sweet pastry, precook for 10 minutes, add the clementine almond cream and cook for a further 20 to 30 minutes. Leave to cool. Smooth clementine cream over the tart, and use a piping bag to pipe balls of clementine cream. Decorate with coconut meringues.