Cherimoya Cream Tartletts

By Chef: Julia Corbett
Posted: February 22, 2011 


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This is perfect finger food, and requires little prep time, so it is a perfect recipe for a party. The Cherimoya cream is simple and highlights tropical flavors, to mingle into a delicate cream that is fit for a bright sunny day.  You may use any crust/cookie recipe you wish to pair with the cherimoya cream, but this cacao recipe works well.  The crust is an easy place to add herbs and superfoods, since the fats from the nuts and coconut can stand up to the strong and bitter flavors of herbs, and balance them with the right combinations.

Yield: 4-6 tarts


Chocolate Cookie Dough

  • 1 cup coconut flakes
  • ¼ cup brazil nuts
  • 3 T cacao powder
  • 2 T raw honey
  • 3-4 dates, pitted
  • 1 tsp maca powder
  • 1 tsp reishi or chaga powder
  • ¼ tsp cinnamon
  • ¼ tsp real salt

Cherimoya Banana Cream

  • ½ cup cherimoya, seeds removed
  • 2 T banana flakes or powder (or ½ ripe banana)
  • 2 T coconut oil
  • 2 T cacao butter (or coconut butter)
  • 1 tsp maca powder
  • 1 T raw honey
  • pinch real salt
  • ¼ cup coconut water or pure water

Coconut Whipped Cream

  • 1 cup young coconut cream*
  • pinch real salt
  • 1 T raw honey (un-crystallized is best)
  • 1 vanilla bean, deseeded or 1 tsp vanilla powder


Chocolate Cookie Dough

1) Mix coconut flakes and brazil nuts in food processor until a flour forms.

2) Add remaining ingredients to food processor and mix until combined into a sticky dough.

3) Press into tiny glass cups, or tart tins.  Set aside.

Cherimoya Banana Cream

1) Melt coconut oil and cacao butter and place all ingredients into a high power blender.

2) Mix until creamy and pour into Chocolate dough cups.  Chill for 1 hour or more and top with edible flowers.

Coconut Whipped Cream

1) Mix all ingredients in a high speed blender for 30-45 seconds, until thoroughly blended.  Pour into Chocolate dough cups.  (if your blender is large, it may be better to do a larger batch so it mixes evenly, so just double the recipe)


I use little glass cups to make the molds. You can also use tart molds, but I try to use sparingly since they are made of highly permeable metals.

Note: for chocolate whipped cream, add an additional 1 T of honey and 2 T cacao powder to the mix.

*Make young coconut cream by blending soft young coconut meat at a ratio of 1 cup meat to 1 cup coconut water.