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Monday, February 28, 2011

Come Spring...Tarte aux fraises ~ 春的氣息の草莓田園

Come Spring <3

Hello friends, it has been a while. Do you miss me? Hug <3

If you have been following me then you know the reason why I have been missing in action although it is not an excuse for not updating this space for such a long period of time. I thought it is still January, time just flies!

We had the coldest winter in the San Francisco Bay Area in years. It is especially cold and wet for the past 2 weeks making me really down. To cheer myself up, I fooled myself into believing spring is here by making spring-ish desserts =)

I decided to make fruit tarts simply because I found the cutest and yummiest strawberries at this marketplace. OMG, I can go on and on about this place but I’ll save that for another post because it deserves to have a post dedicated to it. It has the most amazing produces department – a must-visit shop if you live in the area. Now back to sweets. This is not your typical fruit tart - this one is a light version made with fresh whipped cream instead of pastry cream but it is nothing short of deliciousness! The shell is of a light, crumbly texture like sablé cookies. The strawberries are of the perfect balance of sweetness and tartness. Put the 3 together, a mouthful of goodness and the perfect tea-nack! For variation, use raspberries and raspberry puree and rose water for the cream. So heavenly! bon appétite~

tart rings

Tarte aux fraises
- make 6 individual size tarts

Pâte Sucrée or French Sweet Pastry Crust
290g all purpose flour
20g pastry flour
100g unsalted butter, softened and diced
80g caster sugar
2 eggs
Pinch salt

Strawberry Chantilly Cream
Makes about 2 cups

250ml heavy cream
60g granulated sugar
55g strawberry puree
1tbsp strawberry liqueur

Strawberries, mint leave for garnish

For the sweet pastry:
Sift together the flour and pastry flour; set aside. Beat butter, sugar and a pinch of salt using an electric mixer until pale, add eggs and mix. Add flour, mix until just combined, then turn onto a lightly floured surface and form into a disc; add a tablespoon of ice water if it appears too dry to form into a ball. Wrap in food wrap and refrigerate for 1 hour or until firm.

Preheat the oven to 360°F/180°C. Rollout the pastry as thinly as possible on a lightly floured pastry board. Use a 12cm/5-inch diameter round cookie cutter to stamp out 6 circles then use these cut outs to line six 10cm/4-inch pastry rings. Prick the bases with a fork and chill for 1 hour or until firm then trim off excess pastry.

Line each pastry ring with foil then fill with pie weight/baking beans/uncooked rice. Bake blind for 15 minutes. Remove foil and pie weight, return the pan to the oven for 10 minutes longer. Remove from the oven and let cool.

For the Strawberry Chantilly Cream:
Place the heavy cream, sugar in a bowl and whip using low speed then gradually increase to medium speed until soft peak forms. Add in the strawberry puree, liqueur and whip until stiff peak. Pour the whipped cream into a piping bag w/o a tip, let chill in refrigerator.

To assemble:
Spoon the Chantilly cream into each tart shells until ½ full. Arrange the strawberry halves, cut side up on top of the cream and some diced strawberries in the center. Finish off with a few mint leave. Serve soon after assembling.

looking yummy~


這個冬天好像特別的慢長﹐特別的冷﹐尤其是過去的兩週﹐好鬱悶喔。為了找回我的好心情﹐唯有騙自己說春天就在轉角所以特地做了富春天氣息的甜點。不知道是吃甜的讓人心情變好﹐還是看著嬌嫩剔透的莓果賞心悅目的關係﹐心情是up up =)

本來是想做慕斯蛋糕的﹐但是在這個好地方看到長的超可愛又香甜的草莓就決定做簡單又可突顯它美味處的甜點。說到這個好地方﹐簡直是愛煮愛吃的人的天堂﹐我可是可以幫它做一個專輯﹐愛死這家店了﹗好了﹐再說這個草莓塔﹐可不是一般的傳統果塔因為它的餡是發泡的鮮奶油而不是卡士達餡。加了草莓泥打泡的香堤麗鮮奶油除了香氣逼人外﹐口感清爽無負擔﹐搭配口感像sablés般酥脆到不行又富滿滿的奶油香可又不膩的塔皮﹐加上清甜中帶微酸的草莓﹐吃的很滿足。若用心的將草莓排列在鮮奶油上來營造賞心悅目的視覺效果再招待朋友來家吃下午茶很體面呢。聽起來不錯吧﹖也可以做成覆盆子玫瑰口味 - 將草莓改成覆盆子﹐草莓泥改成覆盆子泥﹐再用食用玫瑰露代替利口酒即可。

~ 6個直徑 10cm/4寸的塔

290g 中筋麵粉
20g 低筋麵粉
100g 無鹽奶油 - 室溫放軟﹐切成小方塊
80g 細砂糖
2個 全蛋
/4茶匙 鹽巴

草莓風味香堤麗鮮奶油 – 約2 杯份量
250ml 鮮奶油
60g 砂糖
55g 草莓果泥
1湯匙 草莓利口酒









  1. omg... it has been so long... and you're back finally..I miss your beautiful post so much

  2. great recipe but the way you styled the tarts takes the cake for me. beautiful.

  3. That first pic is so gorgeous! Great styling and looks yummy as always :)

  4. what a lovely post, your tart is so delicate & the photos are beautiful !!

  5. Looks so good with those fresh fruits on it and the strawberry chantilly cream would be perfect filling for this french pastry tart :) Thanks for sharing the recipe. Have added to my to do list :)

  6. oh... it's such a lovely Spring dessert!
    thanks for sharing!

    ps. i miss the Bay Area so much!
    Bon appetite

  7. This is lovely! Specially like the arrangement of the strawberries!

  8.'s just beautiful as usual :), love strawberry and cream~~

  9. Lovely photos, fantastic recipe, especially since I'm sure I can substitute raspberries when they're in season. Great blog, greetings from the Pacific NW.

  10. I just discovered your blog, wonderful. Love your photos. Greetings froma an Italian living in Germany

  11. Such delightful photos and perfectly spring!

    Always miss stopping by your delicious blog :)

  12. love the pastry rings, where did u get them?

  13. The images are gorgeous and the tart looks so good!

  14. YOur photos are nice...good shooting skill makes food more attracting.

    korean fashion

  15. Hello all~

    I know I have been bad with replying to your comments, but trust me I truly enjoying reading them and appreciate your sweet words very much. Please don't hate me <3


    @anthony - I did then I went MIA again lol....

    @swee san - They are from an online store. Here is the link -->

  16. thanks for sharing.

  17. What is the little white flower on top?


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