Tarte Aux Fraises


  • 6 3- to 4-inch shells or 1 9- to 10-inch shell
  • 1 egg + 1 egg yolk
  • ¼ cup sugar
  • 3 tablespoons flour
  • Pinch salt
  • 1 envelope gelatin
  • 1 teaspoon vanilla
  • 1 cup hot milk
  • 1 cup heavy cream
  • 1 to 1½ quarts fresh strawberries, cleaned and stemmed


Bake shells at 400°F until light brown. Cool on rack. In a heavy 2- to 3-quart saucepan (off heat) beat egg, egg yolk and sugar with whisk until mixture turns pale yellow. Add flour and salt and beat until well blended. Beat in gelatin and vanilla; then slowly pour in hot milk in a thin stream, beating constantly. Cook over medium heat, stirring with whisk until smooth and thick. Do not allow custard to boil. If it gets too hot, remove from heat for a few seconds. If it gets lumpy, beat until smooth. Pour custard into a large bowl and chill. When the custard has slightly solidified, whip the cream until it holds soft peaks. Fold cream into custard and beat to remove lumps. Pour into chilled shell(s).

Currant Glaze


  • 1 tablespoon hot water
  • 1 cup red currant jelly
  • 1 tablespoon kirsch


In a small saucepan, warm jelly, kirsch and water until thinned, then allow to cool.

Meanwhile arrange strawberries on custard, points up, in concentric circles, to completely cover top. Spoon cooled glaze over berries. Refrigerate at least two hours until custard is firm.

View All Recipes

Policies   |   Accessibility   |   Credits   |   © 2023 Merry Edwards Winery

Policies   |   Accessibility   |   Credits
© 2023 Merry Edwards Winery