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.
A little bit about the origin of Tourment D’Amour
Tourment D’Amour or Love’s Torment comes from Les Îles des Saintes or Les Saintes 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 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 Old French terms. (Wikipedia, 2016)
So, what are the favorite culinary dishes of Les Saintes
Like most Caribbean islands, the sea is a source of food supplies that enriches Creole culinary. Many of the Creole(not to be confused with Creole Louisiana) dishes comprise of fish Court-bouillon, Colombo (a creole dish of meat spiced with curry, Curcuma, saffron, and cumin), black pudding, and accras de Morue (saltfish)
What is Tourment D’Amour?
Tourment d’Amour or Lover’s Torment is a small tartlet made with pie crust pastry. It is usually filled with jam or coconut and covered with a sponge cake. They are also made with other tropical fruits such as guava, passionfruit, pineapple, and banana.
A few notes and tips about the recipe
After learning about Le Tourment D’Amour, don’t you want to try your hands at some delicious pastries? Before attempting to make this delicious dessert, I would recommend making the real version with fresh ingredients. Fresh coconut does not taste the same as packaged shredded coconut.
Make it ahead if you are making it for someone special on Valentine’s Day. I can guarantee you that whoever it is, she, he or they will be delighted.
This recipe version is a bit long. Take your time and don’t rush.
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 pastry 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 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.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.