Chef Henry Harris Shares Recipe for Tarte Vaudoise a la Creme
Chef Henry Harris has shared a recipe for tarte Vaudoise a la creme, which is based on an old recipe by Fredy Girardet. Published in his book The Racine Effect, the tart combines a simple pastry case with sugar, cream, butter, and cinnamon, baked together in a very hot oven.
Key points
- Chef Henry Harris published a recipe for tarte Vaudoise a la creme based on a classic creation by Fredy Girardet.
- The recipe requires simple ingredients including plain flour, caster sugar, double cream, unsalted butter, and cinnamon.
- The pastry is not blind baked, but rather filled and baked in a very hot oven at 220C.
- The recipe is featured in Henry Harris's book, The Racine Effect.
What Happened
Chef Henry Harris has shared his recipe for tarte Vaudoise a la creme, a tart originating from an old recipe by Fredy Girardet. The recipe is featured in Harris's latest book, The Racine Effect.
The dish relies on a straightforward preparation method where unbaked pastry is filled directly with sugar, cream, butter, and cinnamon, then baked at a high temperature.
Context
Henry Harris is a chef and co-owner of Bouchon Racine in London. His book, The Racine Effect, is published by Quadrille. According to Harris, he continues to use Girardet's exact quantities because they produce a reliable result without requiring complex culinary techniques.
What's Next
The recipe is publicly available through food and lifestyle reporting for home cooks interested in attempting the baking technique, which requires about ten minutes of preparation and one hour of cooking time.
Why it matters
This recipe offers home cooks insight into a classic technique from a renowned chef, demonstrating how simple ingredients and specific thermal processes can create a traditional pastry dessert without blind baking.
What we know
- Henry Harris shared a recipe for tarte Vaudoise a la creme based on a recipe by Fredy Girardet.
- The recipe features in Harris's book The Racine Effect, published by Quadrille.
- Ingredients for the pastry include plain flour, baking powder, salt, caster sugar, unsalted butter, and cold whole milk.
- Ingredients for the filling include caster sugar, plain flour, double cream, unsalted butter, and ground cinnamon.
