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Recipe for 3 tarts 6 persons each


Ingredients pour a praline shortbread fondant, a vanilla ice cream and a strawberry sorbet


Praline shortbread fondant

145 g butter

60 g sugar

40 g milk

190 g flour

60 g almond praline


Vanilla ice cream

500 g whole milk

40 g powder milk

130 g sugar

60 g powder glucose

190 g cream à 35 % Fat

80 g egg yolks

1 vanilla pod


Strawberry sorbet

660 g fresh strawberries

50 g water

170 g sugar

100 g powder glucose

20 g lemon juice




Praline shortbread fondant

Mix the butter ointment with the sugar. Blanch the mixture with the blade of the blender. Heat the milk lukewarm and add to the praline. Incorporate to the blanched butter, the sieved flour and the praline. Raise the praline shortbread with a N°10 pastry bag in pre-buttered circles of 18 cm. Cook at 160° C (320°F) for 10 to 12 minutes.


Vanilla ice cream

Heat the milk, the vanilla pod and the powder milk at 30°C (85°F), add the sugar. At 40°C (105°F) add the cream and the egg yolks. Cook at 85°C (185°F). Mix and leave to cool at 4°C (40°F). Glaze in your ice-cream maker. Store in the freezer.


Strawberry sorbet

Make a syrup with water and the lemon juice. At 40°C (105°F), add the sugar. Bring to a boil. Leave to cool quickly at 4°C (40°F). Add the mixed strawberries. Mix and glaze in your ice-cream maker. Put in a half sphere silicone mould of a diameter of 3 cm or in the shape of strawberries. Store in the freezer.



On the praline shortbread base, raise the vanilla ice-cream and arrange the balls of strawberry sorbet. Decorate with fresh strawberries. Serve with a chilled rosé Champagne.

Member author

An artisan ice cream and chocolate maker, Alain Chartier has been in Vannes (France) since 2004. “Meilleurs Ouvriers de France Glacier” (Best French Ice cream Worker) in 2000, World Champion of frozen desserts in 2003, his world will rock you all year ‘round with unexpected verrines, entremets [...]

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