There’s nothing better than a classic fruit tart, and the French know a thing or two about creating them.
We love these mini versions of a tarte aux fraises. Charming to serve as a dessert at dinner parties, or as part of an afternoon high tea in the garden.
Make the most of the season’s delicious berries in this simple and authentic French recipe.
6 Sablé Breton biscuits
500 g (1 pound) Gariguette or wild strawberries
20 g (1/8 cup) crushed pistachios
To make the custard cream:
2 eggs and 4 yolks
1 liter (4 cups) milk
150 g (3/4 cups) caster sugar
125 g (1 cup) sieved flour
Wash the strawberries and set them to dry them on a clean tea towel or paper napkins. Remove the stalks and cut them in half.
Prepare the custard cream by bringing the milk to a soft boil.
Break the eggs into a mixing bowl and add the extra yolks. Whisk them together, add the sugar and beat until you have a white mixture. Slowly incorporate the flour, little by little, then add the hot milk.
Put the mixture back into the milk pot and bring to the boil, stirring constantly. Take off the heat. Leave to chill in a cool place. Sprinkle on the caster sugar while the mixture is still hot, to avoid a skin forming on top.
Once cool, spread the custard cream on the biscuits and add the strawberries on top. Decorate with the crushed pistachios before serving.
Recipe created and photographed by Franck Schmitt.
Find more of his strawberry recipes in the May/June 2019 edition of My French Country Home.