Tarte aux Fraises from Chef Kévin Altier

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Restaurant "L'Oliver" at "Hotel La Bastide de St. Tropez*****", France.

Tartare aux Fraises
See step by step on the slide show >>

Ingredients (per serving):

* Approximately 6 medium strawberries per serving (Be generous since you may want to use extra to make a strawberry puree to decorate the plate.)
* 1 black berry or other dark berry, even several Blue Berries, per serving
* 50g chopped pistachio nuts.
* Strawberry glaze (This is a clear glaze and can be made from scratch or by using clear strawberry jelly {not jam})

Shortcrust pastry:
* 100g butter.
* 100g icing (powdered) sugar.
* 200g white flour.
* 8g baking powder.
* 4 eggs.
* 1 / 2 vanilla bean.

"Fromage Blanc" Ice Cream:
* 175g Fromage Blanc.
* 10cl whole milk
* 75g cream.
* 50g icing (powdered) sugar.
* 1 / 2 vanilla bean.
(Note: In the US, we don't really have an equivalent to Fromage Blanc, but either Creme Fraiche or Greek Style Yogurt can be used. Experiment to taste.)

Pastry Cream:
* 25cl whole milk (1/4 l).
* 3 egg yolks only.
* 70g sugar.
* 1 vanilla pod. (If you don't have access to vanilla pods you can use it from a bottle).
* 10cl thick cream.

For a Weights & Measures Conversion table, click here . . .


For the dough for the pastry shell:

1. Blend the flour, icing sugar and yeast.
2. Place on working surface in a mound and burrow a large hole in the middle.
3. Using your hands, enlarge the hole.
4. Then put the eggs, the butter (cut into small pieces) in the hole and knead until a smooth dough. Let stand in a cool place 2 hours.
5. Roll out with a rolling pin, leaving the pastry reasonably thick, about 1/2 ". (Warning: should be very crumbly).
6. Cut into rounds about 8 cm in diameter with a cookie cutter. Mold to shape on a cookie sheet or tart pan.
7. Place on a baking sheet in freezer for 10 minutes.
8. Remove and bake 12 minutes at 180 ° C (350 ° F), depending on thickness.

For the custard:

1. Boil the milk and vanilla on high heat. Set aside while you -
2. Mix the eggs and sugar together.
3. Add flour mixture to egg-sugar.
4. Pour hot milk over the eggs, flour and sugar.
5. Cook and whisk for 6min, over medium to low heat (be careful not to let the eggs curdle).
6. It is done when you do not experience the taste flour in the custard.
7. Pour into a container and put cling film on the surface to prevent the custard from developing a skin on top.
8. Set aside in refrigerator until ready to construct the tarte.
Note: If you prefer a more standard recipe for the custard see below)

Constructing the Tarte:

When ready to build the dessert on the plate, you can lighten the pastry cream with a little unsweetened whipped cream.
1. Fill the pastry shell (above) with the custard and arrange the strawberries on it in a pleasing design. Chef Kévin Altier slices the strawberries in half for the outside row and in quarters for the next row in with a black berry or other dark berry in the center.
3. Warm the strawberry glaze, and using a pastry brush, paint it on the surface of the strawberries.
4. Sprinkle Pistachio nuts over the top of the tarte. They will stick to the glaze.
5. Assemble the pastry shell, custard and strawberries at least an hour before serving and store in the refrigerator.
6. If you have extra strawberries, make a slurry with them in a food processor. You then can use this to decorate the plate (see web album)

For the ice cream:

1. The day before, boil the milk, cream and vanilla and let steep overnight.
2. The next day, add the icing (powdered) sugar and the Fromage Blanc (creme fraiche or Greek style yogurt and sweeten to taste). Mix well and place in freezer for at least 12 hours.
3. Allow to soften in the refrigerator so it can be formed easily.
4. Make small scoops with a small ice cream scoop or for the "pro", with a tablespoon into a tear drop shape.


Make a design using the strawberry puree on the plate allowing room for the pastry shell in the middle. (You can use a pastry bag or even one of those cheap, squirt bottles for katchup or mustard sold at most supermarkets in the US).
2. Place the custard and strawberry filled pastry shell in center.
3. Chef Altier makes a small mound of chopped Pistachio nuts on which he lays a scoop of the ice cream.
4. Add a sprig of mint to the ice cream and server quickly.

With thanks to Cooks.com an alternative Custard Sauce:

Alternative Custard Recipe:

Printed from COOKS.COM

5 egg yolks
1/2 cup sugar
2 Tbsps. cornstarch
2 cups milk
1 tsp. vanilla

Beat the egg yolks and sugar rapidly to blend well. In a saucepan,
dissolve the cornstarch in 1/2 cup of milk. Add the rest of the milk and
vanilla, and bring to a boil, stirring constantly. Pour gradually into the
egg mixture and blend well. Return to the heat and boil, stirring
constantly, 2 minutes. Cool in the refrigerator until needed.
NOTE: Sometimes, in spite of every precaution, the custard separates.
When this happens, remove the custard from the heat immediately and
place in a bowl of cracked ice. Beat rapidly until smoothness is
restored. The custard will be slightly thinner.

Finish Notes:
Keep in mind that this recipe uses the freshest ingredients available at the time of the photo shoot. All chefs adjust their recipes according to what is currently in the market. So feel free to change this recipe according to your taste and/or ingredient availability.

Read our coverage of La Bastide de St. Tropez and its restaurant l"Olivier.

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No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.