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!

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

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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.

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33 Comments Add yours

  1. Sophie33 says:

    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. Poppy says:

    So pretty Lucy!

    1. lucylox says:

      Thank you 🙂

  3. Just beautiful – and perfect for spring! I really appreciate you taking part in the Potluck!

    1. lucylox says:

      Thank you! It’s been so much fun piling my virtual plate with delicious foods 🙂

  4. BTW, can you update your Forward button to: http://healthyslowcooking.com/2013/05/11/vanilla-rosewater-parfaits-for-vvp/ Shin’s Vegan Lovin’ was a no-show. Thanks!

  5. Totally yummy and pretty!

    1. lucylox says:

      I think that’s the key with French patisserie – it has to look beautiful!

  6. Brittany says:

    This is adorable and looks delicious! Perfect treat for an afternoon date with a friend!

    1. lucylox says:

      Why thank you. – I imagine a pretty table on a shady terrace with a vintage tea set 🙂

  7. So simple, decadent and perfect! Happy VVP~

    – alexis
    http://www.sugarcoatedvegan.com

    1. lucylox says:

      Such kind words 🙂 your chocolate cheesecake cake looks utterly divine 🙂

      1. Thank you so much! 🙂

  8. Very very beautiful! Those strawberry tarts look divinely delicious 🙂

    1. lucylox says:

      Thank you! I love pretty patisserie! 🙂

  9. Treesa says:

    What a beautiful presentation!

    1. lucylox says:

      Thank you 🙂

  10. Starr says:

    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? 🙂

    1. lucylox says:

      Oh you’re so sweet :-). I tell you, they didn’t hang around for long!!! X

  11. Somer says:

    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

  12. 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 🙂

  13. Now that is one attractive looking tart! This looks like the perfect summer dessert, so fresh and delicious, mmmmm.

    1. lucylox says:

      Thank you :-)… Best eaten whilst sitting on an elegant shady terrace!

  14. spinachrevolution says:

    Wow, these tarts look like they were made by a professional! I can only dream of making tarts that look like this. Looks delicious. Thank you for the recipe.

    1. lucylox says:

      They’re really not too hard – you just have to be neat and tidy when arranging the fruit…. It makes all the difference! 🙂

  15. Such an adorable tart! The strawberry/vanilla/apricot combination of flavors sounds amazingly delightful. Just lovely. 🙂

    1. lucylox says:

      It is a flavour combo that really works 🙂

  16. Ally says:

    Stunning 🙂
    I’m sure it tastes delicious too.

    1. lucylox says:

      thank you 🙂

  17. Ellie says:

    very pretty tarts! how long are you supposed to blind bake the pastry for?

    1. lucylox says:

      15-20 minutes 🙂

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