Tarte aux Fraises

Delectable French-style fruit tarts (tartes aux fruits with crème pâtissière filling) are my all time favourite puddings, so I was really keen to make a vegan version. And what better place to showcase such a pretty pudding than the Virtual Vegan Potluck? This would after all be my choice if I had to take a dessert to a dinner-party!

As I’ve proudly mentioned before, I was lucky enough to be taught by the great Claire Clark (latterly of the French Laundry) whilst studying patisserie at Le Cordon Bleu and learnt how to make a classic French tarte aux fruits under her. To me a beautiful fruit tart cannot be beaten, but the question was how to remove the eggs and milk from the creme pat? Surely a thick pastry cream is essentially eggs, milk, sugar and flour? Well this version is damn fine – it tastes and looks great, but you must make sure to ‘cook out’ the flour to avoid any raw taste. Even those who avoid eggs and dairy can still eat beautiful, almost authentic French patisserie!

vvpLOGO

Tarte aux Fraises (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_5027

Makes at least 2 small or 1 big tart

  • 1 quantity of sweet pastry (master class coming soon!)
  • 1/2 cup plain flour
  • 1 1/2 tbsps corn flour (cornstarch)
  • 1 1/2 cups oat milk
  • 1/3 cup caster sugar
  • 1tsp vanilla paste or extract or seeds from I vanilla pod
  • Salt
  • Strawberries, sliced
  • 1 tbsp apricot jam

- Roll out the pastry and line a loose bottomed tin. Bake blind and then leave to cool.
- Meanwhile make the crème pâtissière.
- Heat 1/2 cup of oat milk until almost boiling, then whisk in the flour until smooth. Set aside.
- Heat together the sugar and 1 cup of oat milk until the sugar has melted.
- Keeping the mix over a low heat stir in the vanilla, pinch of salt and flour mix.
- Whisk over the heat until thickened.
- Pour into a bowl and cover with cling film (touching the top of the creme pat so no skin forms) and leave to cool.
- To make the nappage (apricot jam glaze) heat 1 tbsp apricot jam with 1 tbsp water (strain if lumpy) until bubbly and sticky.
- Once cold and ready to use, whisk thoroughly and either pipe or spoon a 1/2 cm layer into the tart shell.
- Top with sliced strawberries and bush with hot nappage.
- Leave to cool before eating.

20130509-140639.jpgIMG_5031IMG_5043

go_forward go_bck

31 thoughts on “Tarte aux Fraises

  1. I love your tasty entry for the VVP too! :) I love making dairy-free pastry too, & I prefer smaller tartlets too! I am waiting on your tasty DF pastry recipe because I wanted to invent one for the VVP but I didn’t succeeded so I made my tasty crumble instead! :) MMMMMM! Your crème patissière sounds really tasty too! MMMMMMMMMMMMMMMMMM! xxx

  2. Well, Lucy, it only took me three days, but I’ve finally made it to your dessert. Wow, you sure made it worth the wait! Your tart looks so elegant and classy!… If I thought I could taste it, I’d lick my screen… So much for elegant and classy, eh? :-)

  3. Yeah, I finally made it (This potluck is huge!) I love these tarts Lucy and you’ve arranged the strawberries so beautifully! Just lovely! xx

  4. Hi Lucy! I’ve been meaning to comment on your tarte – it looks so lovely and fresh! I’m very much in awe that you made a vegan creme filling, not to mention your own pastry (I’ll keep an eye out for your master class!). I can’t wait to try this recipe :)

  5. Thanks! Sorry the pastry recipe hasn’t popped up yet, I just haven’t had the time! In the meantime use any home-made (or bought) shortcrust recipe, or even better sweet pastry. :-)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s