Nooki Coconut Tartlet.

Sablé dought


  • 1000 g.
  • Sugar Nevada
  • 863 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vainlla
  • c/s
  • Salt


Blender with the spatula. Cream the butter with sugar. Little by little, add eggs to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. All the ingredients at room temperature.

Coconut Gel


  • 500 g.
  • Apollo Coconut
  • 50 g.
  • Water
  • 7 g.
  • Gelatine leaves


Mix Apollo Coconut with water and add the gelatine leaves previously hydrated. Put in silicone moulds and freeze. Cut in an appropiate size.

Assembly and finishing

    1.Fill half the tartlet with Nooki Amargo and set aside in the fridge for it to harden.

    2.Place a gelified coconut stick inside the tartlet and finish filling it with Nooki Amargo.

    3.Decorate as desired.

Temperatures and baking time are tentative.


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