at-home pastry chef
25 14

I am a software engineer by education. I became interested in pastry art in 2015 at the age of 45 simply because I always liked to cook. I studied myself at home, later worked as a pastry chef at Cupcake Story Company, senior pastry chef at the Hyatt Regency Moscow Petrovsky Park Hotel.
Cooking desserts is my passion! Not a day goes by when I don’t try to create a new sweet recipe. Most of all I like to make individual desserts: eclairs, mini tarts, and cakes.
I consider the exclusive line of healthy cakes to be my crowning achievement. I cook them with no artificial sweeteners, wheat flour, and dairy products.


at-home pastry chef
25 14
  • (for 6 tartlets 8 cm in diameter)
  • Pate sablee shortcrusts
  • Wheat flour 100 g
  • Almond flour 15 g
  • Powdered sugar 40 g
  • GRANDPRO Tart margarine 60 g
  • Egg mélange 20 g
  • Salt 1 g
  • Vanilla extract 3 g
  • Blackcurrant jelly
  • Organic blackcurrant puree 100 g
  • Water 100 g
  • Agar agar 3 g
  • Black sesame sponge cake
  • Wheat flour 47 g
  • Salt0,5 g
  • Baking powder 2 g
  • Black sesame 6 g
  • GRANDPRO Cake margarine 31 g
  • Sugar 41 g
  • Egg mélange 21 g
  • Black sesame paste 10 g
  • Milk 51 g
  • Hazelnut cream cheese
  • GRANDPRO Cream margarine 83 g
  • Powdered sugar 42 g
  • Cremette cream cheese 125 g
  • Hazelnut praline 21 g

Pate sablee shortcrusts

  • Stir wheat and almond flour with powdered sugar. Add GRANDPRO Tart margarine and stir until smooth.
  • Pour egg mélange combined with salt and vanilla extract into the mixture; knead it up. Wrap the dough in a cling film and cool in а refrigerator.
  • Roll out the dough covered with a parchment paper into a thin sheet about 2–3 mm thick. Mold six tartlets using 8 cm ring. Freeze them.
  • Trim the edges of the frozen tartlets. Bake in a preheated oven at 160˚С until golden brown (about 20 minutes)..
  • Cool the finished tartlets and remove them from the molds.

Blackcurrant jelly

  • Melt the blackcurrant puree if necessary and mix with water. Heat this mixture in a saucepan to 60˚C.
  • Pour agar agar into the heated mixture. Stirring intensively, bring to a boil and cook for 3 minutes.
  • Pour hot jelly into shortbread tartlets (25 g per tartlet). Put it in a refrigerator to stabilize.

Black sesame sponge cake

  • Sift the flour and mix with salt, baking powder and sesame seeds.
  • Stir GRANDPRO Cake margarine with sugar (do not whip).
  • Add egg mélange and sesame paste, mix until smooth.
  • Add alternately the dry mixture and milk in three doses.
  • Spread the dough 4–5 mm thick on a silicone mat and bake in a preheated oven at 170˚С (about 20 minutes).
  • Cool the sponge cake and cut it into circles in the size of the inner diameter of the tartlets.

Hazelnut cream cheese; decoration

  • Stir GRANDPRO Cream margarine with powdered sugar until the powder dissolves.
  • Add Cremette cream cheese and hazelnut praline, stir until smooth.
  • Put the hazelnut cream cheese in a star-tipped piping bag.
  • Cover the tartlet with cream cheese on top of the biscuit, line it with a spatula and clean the sides of the tartlet.
  • Put cream cheese on top of the cream layer using the star tip.
  • Optionally: decorate the mini tarts with edible gold leaves and blackcurrant jelly drops, if you wish.