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- Summer Tart-



For 1 tart Ø 20 cm (5 servings)




  • Brittany shortbread
  • Vanilla custard cream
  • Chantilly



Brittany shortbread 

  • 100 g flour
  • 5 g baking powder
  • 1 pinch of salt
  • 70 g softened butter
  • 70 g brown sugar
  • 30 egg yolk


Mix the flour, the baking powder and the salt.

Prepare a softened butter.

Add the flour and powder mix and the sugar and make it crumbly.

Add the egg yolks to obtain a supple and homogenous dough.

Make into a square and put away in the refrigerator.

After 3 hours, flatten the dough to a thickness of 1cm and create a hollow circle with two round stainless steel cookie cutters (square cutters can also be used).

Bake with the cookie cutter at 150°C for 10 to 12 minutes.



Vanilla custard cream

  • 2 vanilla pods
  • 500 g milk
  • 50 g egg yolk
  • 80 g sugar
  • 20 g corn starch
  • 20 g flour


The day before, split and scrape the pods and let brew in the milk overnight in the refrigerator.

The day after, heat and filter the brewed milk.

Whiten the egg yolks with a whip and add the sugar, the corn starch and the flour.

Pour some of the milk in the mix while it is still warm and mix before pouring back into the pan.

Bring to a boil for 2 minutes.

Leave the custard cream to cool and film. Put away in the refrigerator.




  • 250 g cream UHT 35% fat
  • 30 g icing sugar


Mix the cream and the icing sugar and raise to obtain a supple and smooth texture.



  • 300 g raspberries
  • 300 g strawberries
  • 200 g mulberries
  • 10 pistachio nuts crushed



Smooth the custard cream with a whip and spread it with a spatula or a pastry bag at the centre of the shortbread on a thickness of 1cm, leaving a blank border, 1cm wide, on the inside and outside circumferences of the circle.


Lay the raspberries on the outside circumference of the shortbread and sprinkle with icing sugar.

Lay the mulberries on the inside circumference.

Put the strawberries at the centre and spread it with jelly if necessary.


Raise spikes of Chantilly with a ribbed sleeve and sprinkle with some crushed pistachios.


To be tasted fresh on the day of preparation.

Member author
Sébastien BROCARD

Tucked away between Jura and Leman, successor to 5 generations of food lovers, Sébastian Brocard, French dessert champion, creates delicate and delicious chocolates, cakes and pastries.  The house style combines a feel for tradition and modernism in delights such as the “petits divins”, long m [...]

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