More Recipes

Recipes: Sweet Tart Cases

These are perfect for fresh fruit tarts, either as individual tartlets or as a large cutting tart. Fill with a layer of Patissiers Cream in the bottom and decorate with the fresh fruit of your choice (or a fruit assortment). They can also be re-baked for making tarte citron or a frangipane.

Calvados Apple Tartlet

Calvados Apple Tartlet
Ingredients for 4 servings
4 Sweet Tartlets 11cm
4 cooking apples
40g butter for the caramel:
125g caster sugar 125g icing sugar
2 tbsp flaked almonds 3 dsp water
4 scoops vanilla ice cream 100ml cream
fresh mint leaves 3 dsp Calvados
½ lemon

Preparing the filling
  1. Peel three of the apples, core and cut into cubes.
  2. Sauté the apple cubes in a pan with some butter, sprinkle with sugar and caramelise lightly. Remove from the heat and allow to cool.
  3. Toast the flaked almonds.
  4. Place the water and sugar in a pan and heat slowly, stirring occasionally. Bring to the boil and allow the sugar to cook to a light caramel.
  5. Deglaze with calvados, and add the cream. Leave on the heat for a short time then remove and allow to become lukewarm.
Presentation
  1. Peel the remaining apple and remove the seeds. Cut into thin segments and cover with lemon juice.
  2. Place each sweet tartlet on the serving plate, and arrange the apple segments in the shape of a fan.
  3. Fill the tartlet with the caramelised apples and place a scoop of ice cream on top.
  4. Coat with the Calvados caramel sauce and sprinkle with flaked almonds.
  5. Decorate with mint leaves.

Strawberry Tart

Ingredients (6 portions)
1 Sweet tart base 28 cm
for the pastry cream: for the filling:
500 ml milk 1 kg strawberries
4 egg yolks 400 gr apricot jelly
125 gr caster sugar 200 ml cream
50 gr cornstarch 50 gr icing sugar
1 pinch vanilla sugar

Preparing the pastry cream
  1. Mix the cornstarch in a cup with some of the milk
  2. Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk
  3. Bring to the boil the remaining milk with a pinch of vanilla sugar
  4. Remove from the heat, add the egg/sugar mixture and whisk together thoroughly
  5. Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool
Preparing the filling
  1. Hull the strawberries and cut in half
  2. Fill the tart base with pastry cream using a piping bag and cover with the strawberries
  3. Whisk the cream and sugar until it becomes firm
  4. Heat the apricot jelly until it becomes liquid and coat the fruits
  5. Allow to cool then decorate with the whipped cream