Tourments d'Amour Guadeloupéens

Ingredients

• 300 gplain flour
• 150 gbutter
• 100 gsugar
• 2egg yolks
• 200 gdesiccated coconut
• 150 gsugar (for the preserve)
• 1vanilla pod
• to tastelime zest

Instructions

1. 1

   Make the pastry

   Mix the flour, sugar and salt. Rub in the cold butter until the mixture resembles crumbs, then add the egg yolks. Bring the dough together into a ball and chill for 30 minutes.

2. 2

   Cook the preserve

   Cook the grated coconut with the sugar, water, vanilla and lime zest for 30–40 minutes, until thickened.

3. 3

   Fill the cases

   Roll out the pastry and line tartlet tins with it. Spoon 2 tablespoons of coconut preserve into each case.

4. 4

   Bake the tartlets

   Prepare the génoise and spread it over the coconut preserve. Bake at 180°C for 25–30 minutes, until golden.

What are tourments d’amour?

Tourments d’Amour are small Guadeloupean tartlets particularly associated with Les Saintes. This version layers coconut preserve inside a short pastry case and finishes it with génoise.

The contrast between buttery pastry, sweet coconut and a soft sponge topping is what makes the bake distinctive. The recipe gives the components, though it does not include full quantities or instructions for the génoise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 0g protein, 0g carbs, 0g fat.

The listed flour and sugars provide most of the carbohydrates, while butter contributes much of the fat; coconut also adds fat and some carbohydrate. The egg yolks provide a smaller amount of protein. Pair a tartlet with fruit or a plain yoghurt to make a more balanced snack or dessert.

The short pastry

Cold butter: rub it into the flour and sugar until the mixture looks crumbly, rather than melting it into the dough. This helps keep the pastry tender.

Chilling: rest the shaped dough in the fridge for 30 minutes before rolling. It will be firmer and easier to line the tartlet tins with.

Cooking the coconut preserve

Coconut and sugar: simmer them with the vanilla and lime zest for 30–40 minutes, as directed, until the mixture thickens. Stir as it cooks so the sweet mixture does not catch on the pan.

Doneness: look for a thicker consistency rather than relying on colour alone. The recipe does not specify the amount of water, so add only the quantity required by the original recipe you are following.

Filling the tartlets

Even portions: add 2 tablespoons of coconut preserve to each pastry case. Keep the filling contained so there is room for the sponge layer on top.

Génoise topping: the method calls for génoise but does not provide its ingredients or preparation details. Have it prepared before assembling the tartlets, using a complete génoise recipe.

Baking and serving

Colour cue: bake at 180°C for 25–30 minutes, checking towards the end for a golden top. The recipe gives no tin size, so the exact baking time may vary with the tartlet moulds.

Let the tartlets cool enough to handle before serving. Their coconut filling and sponge topping work well alongside unsweetened tea or coffee.

What the recipe leaves unspecified

The method mentions salt and water, but neither is included in the ingredient list, and no quantities are given for them. The génoise is also named without its ingredients or method.

Check these details against the full version of the recipe before starting, particularly if you need to prepare the sponge from scratch.

Recipe notes & tips

• Keep the butter cold when making the pastry.
• Chill the pastry for the full 30 minutes to make it easier to roll.
• Stir the coconut mixture regularly as it cooks.
• Use 2 tablespoons of preserve per tartlet, as specified.
• Check the tartlets from 25 minutes onwards for a golden finish.
• Find the missing water, salt and génoise details before beginning.

Variations

• Citrus lift: add a little extra lime zest to the coconut preserve.
• Vanilla-forward: scrape the seeds from the vanilla pod into the preserve as it cooks.
• Smaller cases: divide the pastry and filling among smaller tartlet tins, checking them early as they may bake faster.
• Larger tart: use one larger pastry case and adjust the baking time to suit its size.
• Coconut finish: sprinkle a little extra desiccated coconut over the topping before baking.

Common mistakes to avoid

• Soft butter: warm butter can make the pastry greasy; start with it cold from the fridge.
• Skipping the chill: warm dough is harder to handle; refrigerate it for 30 minutes.
• Unwatched preserve: coconut and sugar can catch as they thicken; stir regularly.
• Overfilling cases: too much preserve leaves little room for génoise; measure 2 tablespoons per tartlet.
• Guessing the sponge: the method omits génoise quantities and instructions; use a complete recipe rather than improvising.
• Baking by time alone: tartlet tins can vary; check for a golden colour within the stated 25–30 minutes.

How to store

Once cool, store the tartlets in an airtight container in the fridge and eat within 3 days. Bring them towards room temperature before serving, or warm briefly in a low oven; avoid microwaving for long, as it can soften the pastry.

Frequently asked questions