White chocolate tartlet

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INGREDIENTS (for 1 mini tarteletteWitte chocolade taart met witte OKONO chocolade)

For the cakes:
  • 20g butter
  • 30g almond flour
  • 8g Steviala ery-bronze
  • Pinch of salt
  • Pinch of cinnamon
  • 1x springform pan (10 - 12cm)

For the stuffing:

  • 100ml whipping cream
  • 50g creme cheese
  • 1tsp vanilla extract/powder
  • 1 gelatine sheet (2 if you want a more solid tartelette)
  • 40g white OKONO chocolate
  • 50g frozen fruit
  • 1tbsp erythritol frost
  • 1tsp lemon juice
  • Red fruits (strawberries, blackberries, blueberries…) and a few mint leaves to garnishWhite chocolate tartlet Keto Recipe OKONOWhite Chocolate Tartlet Keto Recipe OKONO with white OKONO Chocolate


  1. Start making your bottom: mix 30g almond flour with 20g melted butter, 8g Steviale ery-bronze, a pinch of salt and cinnamon or spice.
  2. Put the mixture in a 10-12 cm springform pan (lined with baking paper). Press well (possibly with your fingers).
  3. Place the springform in an oven at 180°C for 10-12 minutes. Every oven is different, so pay attention to the baking time so that your bottom does not burn!
  4. Meanwhile, make your coulis: put 50g of frozen fruit in a pan over a low heat and mix with 1tbsp erythritol frost and 1tsp lemon juice. Reduce briefly and then set aside to cool.
  5. Now make your filling. Soak 1 gelatin leaf in a small bowl of cold water.
  6. Whip 100ml whipping cream until stiff and mix with 50g cream cheese and 1tsp vanilla powder.
  7. Melt 40g white OKONO chocolate au bain-marie and mix it afterwards with the whipped cream mixture.
  8. Now squeeze your gelatin leaf and let it dissolve on low heat with a splash of water. Keep stirring until the leaf is completely dissolved. Be careful not to let the water boil. Then mix the dissolved gelatin into your cream mixture
  9. Once your pie crust has cooled completely, divide the filling over it. Start with your whipped cream mixture, then a scoop of coulis, then whipped cream again, then coulis again. Make sure your top is made evenly and place in the refrigerator for at least 6 hours.
  10. Finish with red fruit and mint leaves. Optionally, you can also add a little of your coulis on top. Bon appétit!

Products used in this recipe

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