Strawberry Tarts with Black Currant Cremeux | Pastry Chef

Lately I have been preparing quite a few tarts made with puff pastry. Sure, in a way somewhat old fashioned and certainly far more difficult to handle if compared to shortbread style tart dough. However, I think that we can all agree that most people find pure butter puff pastry simply irresistible. It is one of my personal favorites as well, the flakes, the way it crumbles and then melts away, the amazing buttery flavor….. just extraordinary.

Certainly puff pastry does have disadvantages. Preparing the dough itself is a lengthy process and it is only wonderful the day it was baked. In case of puff pastry tart shells, they take a lot longer to prepare if compared to shortbread type tart shells. Simply the baking process takes a long time ….baking it blind, removing the paper and weights, pricking the dough, returning to the oven and ensuring that the dough is well pricked…..Another key element is that puff pastry is can be difficult in terms of giving the final product a contemporary edge. It is unfortunate because puff pastry is really like no other. Oftentimes I use puff pastry in plated dessert elements, where it is a little easier for me to give it a fresh, contemporary feel.

For the filling of a strawberry tart I love black currant (Cassis) cremeux. It comes from my parents who truly do grow the most delectable strawberries. Never have I had tasted such strawberries. One would believe the strawberries have been perfectly crossed with black currants. It is that exact flavor I am trying to copy which nature did so perfectly.

Getting It All Together!

At this time I have not featured an article on my site on making puff pastry so I must refer you to On Baking or your favorite recipe. Certainly prepare the puff pastry and perform the laminating the day before rolling the dough for the tart shells. Prepare the black currant cremeux once the tart shells are baked. As soon as the cremeux is made pour it in the baked crust and refrigerate. This will ensure a tart with a perfect “set” cremeux.

Recipe Cremeux

8 oz	Black currant puree	240 g
3.5 oz	Eggs	100 g
3 oz	Extra fine granulated sugar	90 g
2	Gelatin sheets, bloomed	2
1 oz	Soft butter	30 g

Set up a Bain Marie.
In a non reactive saucepan heat black currant puree to 195°F (90°C).
In a bowl whisk the eggs and sugar very well until no strings remain. Temper the egg mixture with all the heated puree. Place the bowl over the Bain Marie and stir constantly using a rubber spatula to 203°F (95C°). Remove from heat.
Stir in the bloomed gelatin and cool over an ice bath to 120°F (50°C). Stir in the butter. Use an immersion blender for optimum smoothness. Pour into a prebaked tart shell.

15 comments on “Strawberry Tarts with Cassis Cremeux”

Diana Wallace on February 23, 2011 at 5:22 am said:

This will be great for Spring!! I can’t wait to try this one!! Great job Chef Eddy!!!

Darienne on February 23, 2011 at 6:49 am said:

Awe-inspiring, Chef Eddy. Would have loved a photo of the entire tart.

Morgan on March 1, 2011 at 8:37 pm said:

Beautiful! I really like how you fanned the strawberries and there’s a light dusting of powdered sugar.

Hilary Adams on March 10, 2011 at 10:24 pm said:

I have an online buddy who hears about things I bake and he often writes “MMMM MMMM MMMM!” That immediately came to mind when I saw this!! Tarts have been on my mind lately, to the point I bought some new smaller-sized rings the other day. I’m looking forward to trying this, Chef Eddy! I have found a few purees at Central Market, but I don’t remember seeing a black currant one. Any thoughts or recommendations?

Susan Tran on March 18, 2011 at 10:13 am said:

Hi Chef Eddy,
I would really like to try this recipe but I dont think I can find black current that easily. Do you know where i could find some? If i wanted to replace the black current with another berry would it be as good? At my culinary school, we use all ready pureed fruit which often seems to be extremely sweet. Do you prefer to use fresh puree?

Eddy Van Damme on March 20, 2011 at 9:35 am said:

Hi Susan,
black currant is a bit hard to find. Professional vendors usually have it in stock. Using blackberry or raspberry will give you a similar result.

Savanna Cunningham on September 28, 2011 at 11:38 am said:

All i have to say is WOW! your like genie granting all my recipe wishes! I LOVE black currants and strawberries the taste to together is delectable. I have never tried a puff pastry as a tart shell before is it going to have more a croissant taste?

Mayra Bernabe on December 4, 2011 at 12:20 pm said:

Oh my when I saw this tart I want it to rip it off line and eat it. The way you combined puff pastry, black currant, and strawberries is like a heaven combination. I am so excited and ready to try it.

John on March 11, 2012 at 1:18 pm said:

Hi Chef Eddy.

I’m wanting to use the Cassis Crémeux as part of another recipe and just had a couple of questions.
Firstly, is the blackcurrant purée just straight puréed blackcurrants? Or do you add anything to it?
Secondly, do you think it’d be possible to pipe the crémeux once it has set?
And lastly, is the 100g eggs weighed with or without the shells?

Thanks!

Eddy Van Damme on March 19, 2012 at 7:56 am said:

Hi John,
The blackcurrant puree is 10% sweetened. (Purchased from a french brand) You can pipe the cremuex once it is set. The 100 g eggs are out the shell weight.
Cheers, Eddy.