Where it comes from
Tourment d'amour ('torment of love') is a coconut-and-jam tart from the Îles des Saintes off Guadeloupe, said to be baked by fishermen's wives awaiting their return.
On the plate
Bite a tourment d'amour and the crisp shortcrust gives way to a thin layer of sweet-tart guava jam and a moist, tender coconut sponge on top. Bite: the pastry is buttery and crumbly, the jam fruity and bright, the coconut sponge soft, fragrant, and gently boozy with rum. A three-layered island tart, sweet and tender — the romance of Les Saintes.
How it works
Three textures in one: crisp shortcrust base, a thin jam layer for sweet-tart contrast, and a moist coconut sponge baked on top. The jam keeps the base from going soggy and the coconut sponge stays tender from its grated-coconut moisture and a splash of rum.
Variations
With banana jam. With coconut-only filling. With a lime note. With pineapple jam. Larger as one tart. With more rum.
On the Palate
Ingredients
Serves 8How it's made
8 steps · Show ↓40 min active · 40 min waiting
How it's made
8 steps · Show ↓- 116 min
Make a shortcrust pastry from 250 g flour, 125 g butter, sugar, and a little water; chill.
- 25 min
Line small tart tins with the pastry.
- 34 min
Spread a layer of guava jam (or banana jam) in each shell.
- 48 min
Make a coconut sponge: beat 2 eggs with 100 g sugar, fold in 100 g grated coconut, 80 g flour, and a little butter and rum.
- 53 min
Spoon the coconut sponge batter over the jam.
- 625 min
Bake at 180°C for 25 min until the sponge is set and golden.
- 717 min
Cool in the tins.
- 82 min
Serve at room temperature.
