A love story begins with a feeling. Can this feeling be for food? Of course it can. Tourment D’Amour or Love’s Torment will create that feeling as long as you love coconut. This particular recipe is made with puff pastry, homemade coconut jam and genoise cake batter.
Tourment D’Amour or Love’s Tourment comes from Les Îles des Saintes or Les Sainted Islands which “is a territory of the northern hemisphere situated in North America, in the Caribbean islands, between the Tropic of Cancer and the Equator. Les Saintes lies the south of the island of Guadeloupe and east of Marie-Galante. It is separated from Guadeloupe by Les Saintes Passage and from the North of Dominica by Dominica Passage. (Wikipedia, 2016)
The archipelago of les Saintes is mostly populated by the descendants of colonists from Brittany and Normandy, and inhabitants of Poitou, Saintonge and Anjou who are mostly from the first French families that lived on Saint Christopher and Nevis when it was a French colony. The population has the peculiarity of being primarily of European origin and speaks a variety of popular American French, with some terms of Old French. (Wikipedia, 2016)
The food of the islands is mainly composed of products of the sea and creole culinary dishes. These include fish Court-bouillon, Colombo (a creole dish of meat spiced with curry, curcuma, saffron and cumin), black pudding, and accras de Morue (saltfish). Some typical specialties are:
- Le “Tourment d’amour”: a small tartlet consisting of a piecrust pastry, with jam (traditionally coconut) wholly covered with a sponge cake. These tartlets are very widespread in the archipelago, and are sold at the port to the visitors arriving from the ferries. Every year, for the patron saint’s day, a competition for the best and biggest “tourment d’amour” is held. They are now also made with jam of other tropical fruits, e.g. banana, guava, passion fruit and pineapple. (Wikipedia, 2016)
After learning about Le Tourment D’Amour, don’t you want to try your hands at some delicious pastries? One that would make you comeback for more! Isn’t that its purpose?
I have to warn you before you attempt to make this delicious pastry dessert. If you do want the real version, have patience and lots of affection for the person or people you intent to make it for this Valentine’s Day. I can guarantee you that who ever it is, she, he or they will be very delighted. This recipe version is a bit long. It is better in my opinion because it is made with freshly grated coconut, homemade confectioner’s cream. The real thing!
Le Tourment D’Amour or Love’s Tourment can be made for any occasion but is it the perfect dessert to celebrate Valentine’s Day!
Recipe adapted from Babette de Rozieres
- 1 roll puff flaky pastry
- 1 tablespoon butter
To make the Jam
- 2 coconuts
- 1 ¾ pound cane sugar or white caster sugar
- Zest of 1 lime
- Pinch ground cinnamon
- 1 ½ cups water
To make the Genoise cake
- 8 large eggs
- 9 ounces super fine sugar fine white sugar
- 9 ounces all-purpose flour
- 2 teaspoons vanilla extract
To make Cream
- 9 ounces confectioner’s sugar
- 9 ounces all-purpose flour sifted
- 4 eggs
- 1 cup whole milk
- 1 vanilla bean pod
- To make the Jam, make two small holes in the top of the coconuts and remove the coconut juice.
- Set aside. Break open the coconuts and grate the flesh.
- Place the grated coconut in a saucepan with the sugar, coconut juice, lime zest, cinnamon and 1 ½ cups water.
- Mix well and cook over low heat for 30 minutes or until mixture is a bit thick and the consistency of jam while stirring occasionally.
- To make the Genoise Cake, beat the eggs, and then slowly add the sugar, beating constantly. Beat in the sifted flour, then the vanilla extract. Set aside
- To make the confectioner’s cream, place the sugar, flour and eggs in large bowl. Beat vigorously until they form a smooth paste. In a saucepan, heat the milk with the vanilla bean. When hot, stir into the egg mixture, then set aside.
- Preheat oven to 350 degrees Fahrenheit. Place the puff pastry in a buttered pan, or 6 individual tart pans, then add the coconut jam.
- Cover with the Genoise
- and bake for 20 – 30 minutes until completely set. Remove the vanilla pod from the cream and serve tart(s) with the confectioner’s sugar cream.