Tarte Chantilly aux Fruits Rouge

Tarte Chantilly aux Fruits Rouge - Berry and Cream Tart

I found this recipe in a French magazine a few years back, it is so easy to make and there are never any left overs!


  • 50 g almond meal
  • 150 g sponge fingers
  • 25 g icing sugar
  • 100 g butter, plus 25g for the pie dish
  • 500 g fresh berries
  • 20 cl cream
  • 2 tbs icing sugar
  • 1/2 tsp vanilla extract


  1. Heat the oven to 180°C.
  2. Grease a 20 cm flan tin with butter.
  3. Reduce the sponge fingers to crumbs in a food processor.
  4. Mix with the almond meal and 25g of icing sugar.
  5. Add the melted butter and mix.
  6. Press the mixture into a greased flan tin.
  7. Bake in the oven for 15 minutes.
  8. Set aside to cool completely.
  9. Clean the fruit and cut the larger pieces into quarters.
  10. Put the cream, together with 1 tbs of the icing sugar and the vanilla into a bowl and whip until it forms soft peaks.
  11. Spread the cream in the tart base, cover with the berries and dust with the remaining icing sugar.
  12. Remove the tart from the mould and serve.


  • Sponge fingers are also known as Savoiardi or ladies fingers. You can purchase them from supermarkets and delis.
  • This dessert is easily made gluten free, you just need to purchase gluten free sponge fingers, or make your own.
  • The tart also works well with crème pâtissière and don’t feel as if you can only use berries, try other fruits too!
  • From Cuisine Actuelle, October 2011, No 250, p51