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Chef patron of Maison Bleue, in Bury St Edmunds, Pascal Canevet brings us a taste of summer

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A glamorous Parisian-style pastry filled with pistachio crème patissière and vibrant strawberries with a glossy glaze, this delicious French dessert captures the warmth and colours of an English summer; packed full of heavenly strawberries bursting with flavour.

It’s the perfect pudding for a summer garden party or al fresco lunch you can prepare ahead.

Ideally, select fresh strawberries from local growers and your local farmers’ market, which are all beginning to reopen. In Suffolk we have an abundance of fruit farmers and there’s nothing like the heady scent of a field full of ripening strawberries. Even driving past a strawberry field on a hot day is a delight for the senses.

Strawberry tartlet (36386691)
Strawberry tartlet (36386691)

French Strawberry Tart, Pistachio Crème Patissière

Serves 6


30g pistachio paste

500ml full fat milk

40g cornflour

100g caster sugar

100g egg yolk

1 roll of shortcrust pastry

500g local strawberries

100g strawberry jam

For the Crème Patissière:

Place the milk and the pistachio paste in a saucepan and bring to the boil.

Combine the egg yolks, sugar and flour together in a separate bowl and whisk 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 keep 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.

For the Tarte:

Preheat the oven to 160C, gas mark 3. Roll-out the ready-made pastry on a lightly-floured surface. Grease a 10-inch fluted tart tin and line with the pastry. Trim the edges. Using a fork gently prick the pastry shell. Bake blind for 10-12 minutes. Once cooked, leave to cool completely before filling.

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. Start from the outside, working your way to the centre, overlapping the strawberries.

Make a glaze by warming the strawberry jam in a saucepan till bubbling. Using a silicon pastry brush glaze the strawberries.

Allow to cool before serving – you can refrigerate until ready to serve.

Bon appétit!


Pair with fine white wines such as Château Doisy-Daene Sec, Denis Dubourdieu, Barsac, Bordeaux, France. Doisy sec combines the herbal-tropical flavours of Sauvignon: crisp, dry and fresh with a subtle smoky oak and a deliciously opulent texture.

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Churchgate Street, Bury St Edmunds

Call 01284 760623

See maisonbleue.co.uk