This is the follow up book to the Eclair book published a couple of years ago and it is just a great as that.
The tarlette is the staple of many patisserie shops round the world - a crisp pastry case filled with a huge range of delicious toppings.
Here they take the classics and give them a modern twist.
You get lots of good basic technique guides - and then the creativity kicks up a notch.
A good mixture of sweet and savoury recipes are included (yes, they are in French - but the ingredients are easy enough to find)
One dish stands out and that is a tartlette flavoured with coconut and mango that is made to look exactly like a fried egg - amazing and so tempting.
Another book I can thoroughly recommend to anyone serious about expanding their baking repertoire.