Succulent red fruit tart with velvety diplomat cream and madeleine base

Succulent red fruit tart with velvety diplomat cream and madeleine base

Discover the decadence of a luscious red fruit tart, a delicious combination of a soft madeleine base, a velvety diplomat cream and an explosion of fresh red fruits. This dessert offers a light yet indulgent taste experience, perfect for those who appreciate the delicate balance of creamy textures and the refreshing taste of berries. Dive into this exquisite recipe that transforms simple ingredients into a breathtaking and delicious masterpiece.


Why you'll love this

This tart is the epitome of elegance and flavor, with a creamy diplomat cream that is both airy and rich, perfectly paired with a moist madeleine base that absorbs the fruit juices perfectly. replaces the word nice with emptypped with vibrant red fruits, this tart not only looks spectacular, but also offers a delicious contrast of textures and flavors. It’s a perfect dessert to showcase seasonal berries and impress your guests with your culinary skills.

Perfect opportunity

Perfect for summer gatherings, wedding parties or any festive occasion where a show-stopping dessert is required. It’s also a great choice for afternoon tea or as a refreshing dessert after a hearty meal. Celebrate the bounty of summer with this berry tart that’s sure to be a hit at any table.

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Decorating Tips

  1. Fresh fruit layer: Before adding the diplomat cream, create a layer of mixed fresh berries to infuse the tart with more fruity flavors.
  2. Mint garnish: Add fresh mint leaves for a pop of color and a refreshing contrast of flavors.
  3. Edible flowers: Garnish with edible flowers like pansies or violets for a sophisticated and beautiful presentation.
  4. Sprinkle with icing sugar: Just before serving, dust lightly with icing sugar for a finished, sweet look.
  5. Drizzle with fruit coulis: For an extra touch of elegance and flavor, drizzle a red fruit coulis around the tart.


Diplomat Cream:

  • 500 ml of milk
  • 90 g sugar
  • 1 sachet of vanilla sugar
  • 4 egg yolks
  • 50 g cornstarch (Maizena)
  • 1 vanilla pod
  • 50 g butter
  • 6g gelatin leaves (about 3 leaves)
  • 400 ml of thick cream
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Madeleine base:

  • 4 eggs
  • 150 g) sugar
  • Vanilla aroma
  • 60 g of milk or cream
  • 210 g flour
  • 7 g baking powder
  • A pinch of salt
  • 150 g melted butter


  1. Prepare the diplomat cream:
    • Heat the milk with the scraped vanilla pod to infuse.
    • In a bowl, whisk the egg yolks with the sugar and cornstarch.
    • Gradually pour a little hot milk over the egg mixture while whisking. Return the mixture to the heat and cook, stirring constantly, until the mixture thickens.
    • Off the heat, stir in the butter and the previously soaked and drained gelatin leaves. Leave to cool in the refrigerator.
  2. Prepare the base of the madeleine:
    • Mix eggs, vanilla and sugar. Stir in milk.
    • Sift together flour, baking powder and salt; mix well.
    • Stir in melted butter until smooth.
    • Pour into a buttered and lined mold. Bake in the oven at 180°C for 20 minutes.
    • Unmold while lukewarm and leave to cool on a rack.
  3. Assemble the pie:
    • Whip the heavy cream until soft peaks form. Gently fold it into the cooled custard to make a crème diplomate.
    • Spread or pipe the diplomat cream onto the cooled madeleine base.
    • Garnish with an assortment of fresh red fruits such as strawberries, raspberries and red currants.

Have fun making this exquisite red fruit tart with diplomat cream, a dessert that not only captivates with its appearance but also delights with its creamy and fruity flavors!

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