- Berries: 1 tub of Gariguette strawberries, 1 tub of raspberries
- 1 tub of blackberries, 1 bunch of mint
- Pastry cream: 5 egg yolks, 100 g flour
- 125 g sugar, 1L milk, 1 vanilla bean, 4 mint leaves
- Whipped cream: 20 cl liquid cream, 50 g powdered sugar
- Breton shortbread crust: 300 g flour, 100 g sugar
- 200 g butter, 1 egg, 1 pinch of fleur de sel
VEUVE CLICQUOT ROSÉ
Tarte aux fruits rouges Veuve Clicquot
By Jean Imbert
Created by Jean Imbert, this recipe is made with fresh mint and berries and perfectly complements the fruity notes of Veuve Clicquot Rosé champagne.
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You'll need
Instructions
Breton shortbread crust: Make sure all the ingredients are at room temperature. Create a well with the flour, sugar, softened butter, egg, and fleur de sel. Mix until the dough is smooth. Spread the dough 1 cm thick on a sheet of baking paper, cover with another sheet, then bake at 180°C for 15 to 20 minutes.
Pastry cream: Heat the milk, then add the scraped vanilla bean and mint leaves once the milk begins to boil. Let cook for 10 minutes. During this time, separate the eggs, whisk the yolks with the sugar, add the flour, and top with the boiling milk. Reheat the mixture, stirring until thick. Pour into a container and refrigerate.
Whipped cream: In a stainless steel bowl, whip the cream vigorously then add the powdered sugar and continue whisking until fluffy and thick. Gently mix the chilled pastry cream with the whipped cream.
Preparation: Cut the blackberries, strawberries, and raspberries in half. Spread the pastry cream on the Breton shortbread crust, arrange the berries on the cream, and finish with some mint leaves.
Pastry cream: Heat the milk, then add the scraped vanilla bean and mint leaves once the milk begins to boil. Let cook for 10 minutes. During this time, separate the eggs, whisk the yolks with the sugar, add the flour, and top with the boiling milk. Reheat the mixture, stirring until thick. Pour into a container and refrigerate.
Whipped cream: In a stainless steel bowl, whip the cream vigorously then add the powdered sugar and continue whisking until fluffy and thick. Gently mix the chilled pastry cream with the whipped cream.
Preparation: Cut the blackberries, strawberries, and raspberries in half. Spread the pastry cream on the Breton shortbread crust, arrange the berries on the cream, and finish with some mint leaves.
