Award-winning chef-restaurateur and Resident food expert Pascal Canevet of the iconic Maison Bleue, shares a strawberry recipe:
French Strawberry Tart, Pistachio Crème Patissière
A glamourous Parisian-style pastry, filled with pistachio crème patissière and vibrant strawberries with a glossy glaze.
“Strawberries traditionally herald the start of our English summer”
This delicious French dessert, captures the warmth and colours of an English summer perfectly. It’s a glossy French tart, packed full of heavenly strawberries bursting with summer flavour. The perfect pudding for a summer Garden Party or Al fresco lunch.
Ideally select fresh strawberries from local growers; in Suffolk we have an abundance of fruit farmers and there’s nothing like the heady scent of a field full of ripening strawberries. Pick your own from local farms, is a good excuse to enjoy all the wonderful local produce grown, as well as supporting local producers.
Alternatively you may purchase at any one of the many independent Suffolk market events featuring award winning farmers produce. read more>
Recipe: Pascal Canevet’s French Strawberry Tart, Pistachio Crème Patissière
“A simple dessert that captures the season with every creamy, melt in the mouth, delicious spoonful”
Pistachio Crème Patissière
30gr pistachio paste
500ml Full fat milk
100gr caster sugar
100gr egg yolk
1 uncooked tart crust (shortbread)
500gr local strawberries
100gr strawberry jam
For the Crème Patissière:
Place the milk and the pistachio paste in a saucepan and bring to the boil.
Meanwhile, combine the egg yolks, sugar, and flour together in a separate bowl until well blended.
Pour half of the boiling milk into the bowl and stir.
Add the mixture to the milk in the saucepan and keep whisking on a low heat until it returns to a steady boil. Continue to cook for another three minutes to allow the mix to thicken.
Allow the Crème Patissière to cool and then cool in the fridge until needed. To avoid skin forming, cover the crème with cling film, making sure the cling film touches the surface of the crème.
Place the tart crust into a 10-inch tart pan and bake in the oven for 15 min at 160C/ gas mark 3. Once cooked leave to cool.
Spread the Crème Patissière in the cooled tart shell. Cut the strawberries in half and place them cut side up on top of the Pistachio Crème. Make a glaze with the strawberry jam and apply to the strawberries with a pastry brush.
Pascal’s Top Tip: Assemble the tart just before serving otherwise it tends to get soggy.