🍓 Easy Strawberry Vanilla Tart (Tarte Facile Fraise Vanille)

✨ Springtime Freshness: A quick recipe combining the crunch of a buttery “Sablé Breton” with the softness of vanilla cream.

This tart is the ultimate solution for anyone looking for a luxurious dessert with minimal effort and record time (less than an hour!). Instead of a traditional tart shell that requires resting and complex lining (fonçage), we use a “Sablé Breton” base here. This famous French shortbread from Brittany is characterized by its friable texture and a hint of saltiness (thanks to the fleur de sel and butter), creating a stunning contrast with the sweetness of the cream and fruit.

The base is topped with a rich layer of “Mascarpone Vanilla Chantilly,” a smart and quick alternative to cooked pastry creams. The mascarpone gives the whipped cream a stable, velvety texture that is easy to pipe. Finally, the tart is crowned with fresh strawberries, glazed with an unconventional touch of olive oil and lemon verbena leaves (or mint) to highlight the fruit’s natural profile. It is the perfect “last-minute” recipe that looks like it took hours to prepare, ideal for spring picnics or spontaneous family gatherings.

🥣 INGREDIENTS

Here is the table of ingredients (for a 20 cm diameter tart):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order as the original source to ensure the text matches your images.

Step 1: The Breton Shortbread (Le Sablé Breton)

1. Whisk the egg yolks with the sugar until the mixture whitens and becomes creamy.

2. Incorporate the very soft butter and mix until consistent.

3. Sift the flour and baking powder over the mixture, add the pinch of fleur de sel.

4. Mix with a spatula just until you obtain a homogeneous dough.

5. Spread/press the dough into a 20 cm ring (placed on a baking sheet) and smooth the surface.

6. Place the ring in the freezer for 10 minutes.

7. Bake in a preheated oven at 170°C (340°F) for about 15 to 20 minutes.

8. Remove the ring 5 minutes after taking it out of the oven, then let it cool completely.

Step 2: The Vanilla Chantilly

1. Place the very cold heavy cream and mascarpone in your mixer bowl.

2. Add the icing sugar and vanilla seeds.

3. Whip everything together until you obtain a firm “Chantilly” consistency.

4. Place the cream in a piping bag fitted with a smooth round nozzle and keep refrigerated until assembly.

Step 3: Assembly (Le Montage)

1. Pipe balls of Chantilly all around the edge of the Sablé Breton base.

2. Pipe a swirl (tourbillon) in the center and smooth it slightly.

3. Wash and cut your strawberries in half, then arrange them in the center of the tart.

4. Chef’s Touch: Glaze the strawberries with a light drizzle of olive oil and garnish with lemon verbena leaves.

5. Enjoy your treat!

Chef’s Guide & Conclusion

With these simple steps, you have created a “Sablé Breton” Strawberry Tart, living proof that simplicity in French pastry can be the height of elegance. To ensure your recipe is a success every time, here are some additional professional tips:

The Secret to Sablé Breton Texture:

This shortbread differs from regular tart dough due to the presence of baking powder and the texture of the butter (creamed, not cold). This causes it to rise slightly in the oven, becoming very airy on the inside and crunchy on the outside. For this reason, it must be baked inside a ring. If you try to bake it without a mold, it will spread out in the oven and lose its beautiful thick shape.

Mastering the Chantilly:

Adding mascarpone cheese to the cream isn’t just for richness; it acts as a natural stabilizer. The high fat content in mascarpone helps the whipped cream hold its structure longer without weeping or deflating, meaning your tart will keep its beautiful shape even if it sits out for a short while during serving. Always ensure your bowl and ingredients are ice-cold before whipping.

The Olive Oil Twist:

You might be surprised by the addition of olive oil to a dessert, but in Southern France and Italy, pairing strawberries with high-quality extra virgin olive oil is a classic. The oil highlights the herbaceous notes in the strawberries and cuts through the acidity, creating a wonderful balance with the Madagascar vanilla. If you are not feeling adventurous, you can substitute it with a little melted apricot jam for shine.

This recipe is incredibly versatile; you can swap the strawberries for mixed berries, or even peaches and nectarines in the height of summer. It is the perfect base for any seasonal fruit, making you a professional pastry chef ready for any occasion with minimal effort.

(Would you like a shopping list organized by supermarket aisle for this recipe?)