Mariëtte Coetzee of Coco Bella (cocobella.co.za), a Cape patisserie, tends to over cater when she entertains. But it’s just as well because with such delicious fare on offer who could resist a second helping?


For the pastry case:

  • 500ml cake flour
  • 130ml caster sugar
  • 2ml salt
  • 180ml unsalted butter, chilled and cut into 1cm cubes
  • 40ml cream, chilled

For the white choc berry tartlets:

  • 160g fresh or frozen raspberries
  • 60ml caster sugar
  • 540g good quality white chocolate
  • 60g unsalted butter, cut into 5mm pieces
  • 270ml double cream
  • 120ml raspberry jam

For the lemon brulee tart:

  • 220ml caster sugar
  • 190ml double cream
  • 4 egg yolks
  • 2 large whole eggs
  • 125ml fresh lemon juice
  • 15ml lemon peel, finely grated
  • whipped cream or raspberry coulis, to serve


To make the pastry case:
1. To make the pastry: combine the flour, caster sugar and salt in a food processor and blend for 5 seconds. Add the butter and cream and pulse for 1 minute; just until moist clumps form. Don’t overwork. Shape the dough into a ball, flatten into a disk, wrap and chill for at least 2 hours.
2. Roll out the dough into a 30cm round disk on a floured surface and press it gently into a greased 28cm-diameter tart pan with a removable bottom, cutting off the overhang with a sharp knife. Do the same if you are using individual tart shells.

To make the white choc berry tartlets:
1. Make a raspberry coulis: place the raspberries and sugar in a small saucepan. Bring to the boil, then lower the heat and cook for 5 minutes. Remove from the heat and allow to cool to room temperature. Purée the raspberries in a food processor then pass them through a fine sieve to remove the pips. Set aside.
2. Make 8 individual tart cases use the instructions above; bake in a 180°C oven until golden brown.
3. Chop the chocolate into small pieces and place in a heat-proof bowl.
4. Place the butter and cream in a saucepan and heat to just under boiling point. Do not overheat. Make a sauce by pouring the warm butter and cream mixture over the chocolate and stirring until it has all melted. Leave to cool slightly.
5. Spread about a teaspoon of raspberry jam onto the bottom of each tart case. Pour the chocolate sauce into the tart cases, filling them to the top. (If it starts to set before all the cases are filled, just heat it up again for a few seconds on a very low heat. Do not overheat.)
6. Spoon about a teaspoon of raspberry coulis into the centre of each tart and use the tip of a knife to swirl it into a decorative pattern.
7. Transfer the tarts to the fridge until set. Remove at least 30 minutes before serving.

To make the lemon brulee tart:
1. Make up a pastry case following the instructions above. Line the pastry with baking paper and fill with baking beans. (Do the same for individual tarts.) Bake blind in a 180°C oven for about 10–15 minutes, then remove the paper and beans and fill with the filling while still warm.
2. To make the lemon filling: whisk 200ml of the caster sugar, the cream, yolks and eggs in a bowl and blend well. Add the lemon juice and grated rind and mix well.
3. Pour the filling into the warm pastry case and bake for about 30 minutes, until the centre is set. Leave to cool for an hour at room temperature.
4. Sprinkle the tart with the remaining sugar and caramelise it either by using a mini blow torch or by placing it under a grill for about 2 minutes.
5. Serve with whipped cream or a raspberry coulis.

Each recipe serves 8.