Pastry chef at Testu Mesto trattoria
2 4

I started my journey to the pastry art world 2020. My teachers were highly qualified professionals: Alexander Kislitsyn, Sergey Kulkin, Nina Tarasova, Ekaterina Klimacheva. In just a year, I became a pastry chef of three projects: MyCake MyLove pastry shop, Testu Mesto trattoria, and Poke Top café.


Pastry chef at Testu Mesto trattoria
2 4

(for 2 pcs)

  • Shortbread tartlet shells
  • Powdered sugar 26 g
  • White flour 33 g
  • GRANDPRO Tart margarine 33 g
  • Corn starch 13 g
  • Egg yolks 2 pcs
  • Citrus cream
  • Egg 33 g
  • Sugar 29 g
  • Cream 33% fat 10 g
  • Lemon juice 23 g
  • Lemon zest 1 pc.
  • Gelatin sheets 120 Bloom 2 g
  • GRANDPRO Cream margarine 50 g
  • Mango confit
  • Mango puree 16 g
  • Sugar 2 g
  • Apple pectin 0,25 g
  • Gelatin 0,5 g
  • Ganache
  • Cream 33% fat 14 g
  • White chocolate 9 g
  • Cremette cream cheese 34 g
  • Decoration
  • Lime zest

Shortbread tartlet shells

  • Boil the egg yolk and grate it through a strainer. Sift the dry ingredients into the bowl of the mixer, add GRANDPRO Tart margarine at room temperature, then add the grated yolk and mix all the ingredients using the paddle nozzle.
  • Roll out the dough in 2 mm layer and put it in a freezer for 15–20 minutes.
  • Make tartlet shells using 8 cm diameter cooking ring. Bake them for 8–10 minutes at 160˚C.
  • Let the tartlet shells cool before assembling the dessert.

Citrus cream

  • Soak gelatin in cold water.
  • Hit the egg, sugar, cream, and lemon juice in a saucepan to 82®C; remove from the stove.
  • Add the squeezed gelatin to the saucepan. Cool the cream to 36—38˚С, then add GRANDPRO Cream margarine.

Mango confit

  • Soak gelatin in cold water. Mix sugar with pectin. Heat mango puree in a saucepan, add pectin with sugar in the «rain» way, and boil for 1 minute, stirring constantly with a whisk. Add the squeezed gelatin and mix.
  • Pour the confit into a pastry bag and put it in a refrigerator for 2–3 hours to stabilize.


  • Warm the cream in a saucepan and pour it over the chocolate. Stir until the chocolate dissolves, cover with a film in contact and put in a refrigerator for 3–4 hours.
  • Whip cream cheese with chocolate base in a bowl of a mixer until smooth and fluffy cream. Transfer the finished ganache to a pastry bag and put it in a refrigerator.

Assembling the dessert

  • Fill the tartlet shells with citrus cream for 1/2 and put it to a freezer for 10–15 minutes.
  • Place the mango confit in the center of tartlet shell and fill it with citrus cream. Put in a freezer for 15–20 minutes.
  • Make ganache flowers on the surface of a tartlet from using a nozzle. Decorate the center of each flower with a drop of mango confit. Sprinkle with lime zest.