Henry Harris’ recipe for tarte Vaudoise à la creme
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it
TL;DR
- The recipe is based on an old Frédy Girardet recipe for Tarte Vaudoise à la creme.
- It uses minimal ingredients: plain flour, baking powder, salt, sugar, unsalted butter, milk, double cream, and cinnamon.
- The pastry is not blind baked; it is filled and baked in a very hot oven (220C/200C fan).
- A pinch of flour is mixed with sugar to help thicken the cream filling as it bakes.
- The tart is baked until the pastry edges are golden brown and the cream has thickened and bubbled.
- It requires 10 minutes of preparation and 1 hour of cooking, plus cooling time.