Sm. Chantilly Tart Recipe
Make Sm. Chantilly Tart Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Chantilly Cream
Fruit Topping
Method
Crust Preparation
- 1
Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined.
- 2
Combine Butter
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
In a small bowl, whisk the egg yolk and ice water together. Gradually add to the flour mixture, mixing until the dough starts to come together.
- 4
Chill Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Chantilly Cream Preparation
- 6
Whip the Cream
In a large bowl, pour the heavy whipping cream. Using an electric mixer, beat on medium speed until soft peaks form.
- 7
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract while continuing to beat the cream until stiff peaks form.
Assembling the Tart
- 8
Fill the Crust
Once the crust has cooled, spoon the whipped Chantilly cream into the tart shell, spreading it evenly.
- 9
Add Berries
Gently arrange the mixed berries over the whipped cream, making sure to cover the surface.
- 10
Garnish
Finish with fresh mint leaves scattered on top for an aromatic touch.