Tourment d’Amour (Love’s Torment): French Caribbean Coconut Tart
Some desserts don’t just satisfy your sweet tooth — they tell a story. Tourment d’Amour, or Love’s Torment, is a heart-stealing tart that hails from Les Saintes, a French Caribbean archipelago just south of Guadeloupe. Its name alone is enough to spark curiosity (and maybe a little longing), but it’s the flavor that truly captures hearts.
Traditionally baked by women awaiting their seafaring lovers, this dessert has become a symbol of devotion. But hey, whether you’re waiting on a sailor or want a really good tart, Tourment d’Amour brings together coconut, soft cake, and flaky pastry into one unforgettable bite.
What Is Tourment d’Amour?
It’s a triple-layered beauty:
- A flaky puff pastry base
- A layer of homemade coconut jam (yes, you’re making it from scratch!)
- Topped with a light and airy genoise cake
The result? A rich, tropical treat with depth, warmth, and just the right amount of sweetness — like love itself.
Ingredient Spotlight
Fresh Coconut
Yes, you can use packaged coconut in a pinch, but nothing beats freshly grated coconut. The jam you’ll make is a game changer — fragrant, sweet, and slightly citrusy thanks to a touch of lime zest.
Genoise Cake Batter
This sponge cake batter is all about the air. You’ll whip the eggs until fluffy, then gently fold in flour and vanilla. It’s light, which balances the richness of the jam.
Puff Pastry
Use a quality store-bought puff pastry to keep the base buttery and crisp.
Cream
Optional but oh-so-worth-it. A smooth vanilla-scented confectioner’s cream is served on the side for added indulgence.
Tourment D’Amour
Tourment D’Amour Tart – upclose
Tourment D’Amour Large Tart
Why You’ll Love This Recipe
- Romantic: Perfect for Valentine’s Day or any day you want to impress.
- Authentic: A traditional recipe adapted from French Caribbean heritage.
- Make-Ahead Friendly: You can prep this in advance and enjoy stress-free.
- Unique: Not your average dessert — it’s got history, culture, and flavor in every bite.
Tips for Success
- Use fresh coconut if you can — the taste is richer and more authentic.
- Be patient with the coconut jam. Let it slowly reduce to a thick, sticky consistency.
- Gently fold your genoise batter so it stays light and fluffy.
- Make individual tarts or one big showstopper — your choice.
- This dessert is even better the next day as the flavors meld together.
How to Store
Once cooled, store your Tourment d’Amour in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. It can be enjoyed cold or gently reheated.
Final Thoughts
Whether you’re baking for a sweetheart or simply craving something coconutty and comforting, Tourment d’Amour is a must-try. It’s a little piece of the French Caribbean, right in your kitchen — and a testament to how love (and good food) always finds a way to rise.
Recipe adapted from Babette de Rozieres
Tourment D’Amour or Love’s Torment
Equipment
- Tart pan(s) or individual mini tart pans (buttered)
- Mixing bowls (several sizes)
- Medium saucepan (for coconut jam)
- Hand mixer or stand mixer (for beating eggs and sugar)
- Whisk (for making cream and genoise batter)
- Wooden spoon or silicone spatula (for stirring jam and folding batter)
- Fine grater or box grater (for fresh coconut)
- Measuring cups and spoons
- Sieve or fine mesh strainer (to sift flour)
- Rolling pin (if using a sheet of puff pastry that needs flattening)
- Sharp knife or cleaver (for opening coconuts)
- Baking sheet or tray (optional, to place tart pan on while baking)
- Oven mitts or heat-safe gloves
- Cooling Rack
- Vanilla bean scraper or small knife (to remove seeds from pod)
- Sifter (for dusting with powdered sugar)
- Pastry brush (if you want to glaze the top lightly with syrup or egg wash)
- Serving plate or cake stand
Ingredients
For the Base:
- 1 roll puff pastry thawed
- 1 tablespoon butter for greasing pan
For the Coconut Jam:
- 2 fresh coconuts
- 1 ¾ pounds cane sugar or white caster sugar
- Zest of 1 lime
- Pinch of ground cinnamon
- 1 ½ cups water
For the Genoise Cake:
- 8 large eggs
- 9 ounces superfine white sugar
- 9 ounces all-purpose flour sifted
- 2 teaspoons vanilla extract
For the Cream (Optional):
- 9 ounces confectioner’s sugar
- 9 ounces all-purpose flour sifted
- 4 eggs
- 1 cup whole milk
- 1 vanilla bean
Instructions
Prepare the Coconut Jam
- Make two holes in the coconuts, drain the juice, and set aside.
- Crack open and grate the flesh.
- In a saucepan, combine grated coconut, sugar, lime zest, cinnamon, water, and reserved coconut juice.
- Simmer over low heat for about 30 minutes, stirring occasionally, until thick and jam-like.
Make the Genoise Cake
- Beat eggs until frothy, then gradually add sugar.
- Fold in sifted flour and vanilla extract gently to preserve the volume.
Make the Cream (Optional)
- In a bowl, whisk sugar, flour, and eggs into a smooth paste.
- Heat milk with vanilla bean until hot, then slowly whisk into the egg mixture. Set aside.
Assemble the Tart(s)
- Preheat oven to 350°F.
- Grease a tart pan or several small tartlet pans.
- Line with puff pastry and fill with coconut jam.
- Pour genoise batter over the top.
- Bake for 20–30 minutes or until set and lightly golden.
Serve
- Serve warm or cooled, with a drizzle of the cream on the side if using.
- Dust with powdered sugar if desired.
Notes
- Use fresh coconut if you can — the taste is richer and more authentic.
- Be patient with the coconut jam. Let it slowly reduce to a thick, sticky consistency.
- Gently fold your genoise batter so it stays light and fluffy.
- Make individual tarts or one big showstopper — your choice.
- This dessert is even better the next day as the flavors meld together.
How to Store
Once cooled, store your Tourment d’Amour in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. It can be enjoyed cold or gently reheated. Depending on the size of the coconut, you may end up with one large tart pan and approximately 24 mini tarts, or two large tart pans and 12 mini tarts.Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Thanks for your comment. Everyone’s palate is different. This is a very soft cake and somewhat overly moist because of the filling. Let us know what you did not like about it. Cheers!