The unbelivable tart with gariguette strawberries

Thank God, Michel Dussau, the chef at Table d’Armandie, has concocted a wonderful tart with the very best strawberries. A seasonal delight to try very quickly.

Making the shortcut pastry dough: With a blender, mix the egg yolks and the sugar, add salt. Incorporate the softened butter, add the flour and the chemical yeast.
Allow the dough to sit for a minimum of 3 hours.

Making the green lemon cream: Boil the milk with the cream and the grated green lemon. In a salad bowl, mix the eggs whites with the sugar until they are blanched then add the corn flour and mix well. Pour the warm milk on this preparation stirring constantly. Put back in the pot and cook for 5 to 8 minutes at low flame, stirring just like for a pastry cream.  Remove from the heat and place in another container, cold, to stop the cooking.

Making the tart: Spread the shortbread crust with a pastry pin and form a circle of 32 cm. Place it on an oven plaque and bake at 160 ° during 18 minutes. Once cooked, allow the dough to cool down and garnish with the green lemon cream with a special pastry pouch, avoiding to spread on the outside edges. Cut the strawberries in half and decorate in rosace shape on the crust. Sprinkle with glazed sugar using a small sieve or a strainer.

Recipe created by Michel Dussau, Chef at the restaurant La Table d’Armandie in Agen (47)

Also discover the strawberry tiramisu of Julie Andrieu and the grape harvest tart.


500 g Gariguette Label Rouge strawberries

For the shortcut pastry dough:

160 g of egg yolks
320 g granulated sugar
225 g of flour
15 g of chemical yeast
4 g of salt
320 g of softened butter

For the green lemon cream:

25 cl of milk
25 cl cream
4 egg yolks
30 g of corn flour
1 green lemon (zest)
125 g of sugar
100 g of glazed sugar

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