This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 07/09/2015
Red berry tartlets filled with lemon and mint cream
Print this page
Bastille day recipe


Share:  Facebook Twitter More...

About this recipe

Raspberries, blueberries, redcurrants, cherries, to celebrate July 14, Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France during the summer months. Accompanied by a classic almond cream, and a fresh lemon and mint cream, these remarkable tartlets are ideal for dessert or afternoon tea.

Recipe - Red berry tartlets filled with lemon and mint cream

Makes 10 tartlets

In this recipe:

  • ground almonds
  • raspberries
  • strawberries
  • blackberries
  • blueberries





Hazelnut sweet pastry dough
125 g butter
1 g salt
105 g sugar
200 g muscovado sugar
500 g ground hazelnuts
½ egg
200 g flour
Almond cream
60 g butter
60 g sugar
1 egg
60 g ground almonds
1 vanilla bean (pod), cut lengthwise and seeds scraped out
gold powder
unrefined cane sugar
Lemon and mint cream
500 ml whipping cream
225 g sugar
peel and juice of 4 lemons
½ bunch fresh mint
150 g butter
5 eggs
12.5 g flan powder (custard powder)
Red berries
125 g strawberries
125 g raspberries
125 g blackcurrants
125 g gooseberries
125 g wild strawberries
125 g blackberries
125 g blueberries
125 g redcurrants
125 g cherries
Caramelized pistachios
50 g pistachios
20 g powdered sugar
20 g powdered sugar (optional)

Note: 10 circle molds  x 8 cm diameter

Return to top



  1. Make the hazelnut sweet pastry dough.
  2. Preheat the oven to 150°C. Roll the dough out to a thickness of 3 mm and cut out 8 cm diameter circles. Line the tartlet molds. Bake for 35 to 40 minutes, until completely cooked. Leave the oven on.
  3. Almond cream: Cream the butter with the sugar. Add the egg, mixing well. Add the ground almonds and scraped vanilla bean (pod). Pipe or spoon the cream onto the tartlet bases. Bake in the oven at 150°C for 5 to 6 minutes, until the cream is set. Leave to cool.
  4. Sprinkle the edges of the tartlets with gold powder and unrefined cane sugar and caramelize with a blow torch.
  5. Lemon and mint cream: Bring the cream, half the sugar, lemon juice and peel, mint and butter to the boil. Strain through a china cap sieve. Whisk the 2 eggs, remaining sugar and flan powder in a bowl, then add the remaining 3 eggs and mix well. Pour a third of the hot lemon and mint liquid onto the combined eggs/sugar/flan powder, mixing well. Pour the whole mixture back into the saucepan and cook over low heat, whisking continuously, until the cream thickens. Boil for 1 minute, stirring continuously (see the technique for preparing pastry cream). Leave to cool then transfer to a pastry bag. Pipe the mixture into the tartlets until half filled, refrigerate.
  6. Red berries: Cut the strawberries into quarters and the cherries in half. Position the red berries on the tartlets.
  7. Decoration: Prepare the caramelized pistachios: Caramelize the pistachios and sugar in a saucepan. Pour onto a baking sheet, leave to cool and chop. If desired, you can add an extra decorative element by sprinkling a raspberry with powdered sugar.

Return to top


Find out more...

More recipes

  • Mango Madjarica, mango gel and chocolate ganache
  • This cake, originally from Croatia and traditionally served at times of celebrations is something novel to introduce onto your Easter table. This mango version with chocolate decorations is a delicious flavor combination to share with others over the Easter festivities.
  • Choux pastries filled with lemon cream and red berries
  • To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! On a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark.
  • Tomato trio
  • In France, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different varieties with varied shapes and colors.

Quick Links



Back Bookmark and Share