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Recipe: berry tartlet

A fruity treat with your coffee break

There’s no greater pleasure than rounding out a hearty family meal with a cup of coffee! A well-deserved break is appreciated all the more if it’s accompanied by a delicious dessert. These berry tartlets are just perfect for the moment. Here are two varieties to try – you’re sure to love them!


It’s often the simple things in life that are the best. These fruit tartlets are a perfect example. Bright berries, smooth shortcrust pastry and crème patissière make for a delicious result. These tartlets go particularly well with a light and floral espresso to really bring out the harmony between the fruit and coffee. Try Café Royal Ethiopia.

These raspberry and blueberry tartlets are also an excellent alternative to the traditional chocolate at the end of a meal. They make a delightful accompaniment for a delicious coffee break, or as part of your Sunday brunch. A touch of spring to brighten up your table!


Shortcrust pastry:

275 g flour

225 g butter, diced

1 egg

1 pinch of salt

40 g ground almond

80 g caster sugar

Lemon zest


Crème patissière with white chocolate:

200 g single cream

200 g crème fraiche

Juice of half a lemon

100 g butter

300 g white chocolate



1 bowl raspberries

1 bowl blueberries

Temps de préparation :

2 h, prévoir 1 h pour réserver la pâte au réfrigérateur et 5 h pour réserver les tartelettes



8 tartelettes


Ustensiles :

8 moules à tartelette de 10 cm de diamètre, un rouleau à pâtisserie, du film plastique, du papier sulfurisé, une balance, une petite casserole, un fouet, une louche



Preparation of the shortcrust pastry

You can of course buy ready-made pastry at the supermarket. However, the results are so much better if you’ve kneaded the dough yourself before eating it.

1) Place all the ingredients for the pastry in a mixer, or knead by hand in a bowl.

2) Preheat the oven to 200°C.

3) Allow the dough to stand for one hour in the refrigerator, then divide into 8 balls of approximately 85 g each.

4) Butter the tartlet moulds.

5) Using a rolling pin, roll out the balls of dough between two sheets of baking paper or two pieces of cling film, then place into the moulds, pressing the pastry dough gently into place.

6) Prick the dough several times with a fork.

7) Cover the tartlets with baking paper, and then place dried fruits, dried chickpeas or dried peas on top to prevent the pastry from swelling as it cooks.

8) Place in the oven and cook for 15 to 20 minutes.

9) After cooking, the pastry should be allowed to completely cool before adding the filling.



Crème patissière with white chocolate

1) Gently heat the cream and crème fraiche in a small saucepan.

2) Add the diced butter.

3) Whisk the mixture until the butter is fully incorporated.

4) Add the white chocolate, broken into small pieces.

5) Take care not to bring the mixture to the boil. It should only be heated enough to allow the ingredients to form a smooth blend.

6) Finally, add the juice of half a lemon to the mixture.

Berry tartlet

1) Divide your crème patissière between the 8 tartlets using a ladle. The crème should reach the top edge of the pastry.

2) Then add the fruit, and set aside in a cool place.

3) All you need now is a little patience – the tartlets must rest in the refrigerator for at least 5 hours before serving.



These little berry tartlets are just perfect to tickle your guests’ taste buds when it comes to dessert. What a beautiful way to round off your meal!

King Ralph