Spring tart

For 4 portions.

Breton shortbread

  • Egg yolks - 75 g
  • Sugar - 145 g
  • Salt - 4 g
  • T55 flour - 225 g
  • Baking powder - 7 g
  • Condé-sur-Vire Elle & Vire unsalted butter 82% fat in dry matter, softened - 165 g
Mix all the ingredients together. Roll out to 2.5 mm and cut using 18 cm square frames.

Marzipan décor

  • Condé-sur-Vire Elle & Vire unsalted butter 82% fat in dry matter, softened - 280 g
  • Marzipan 50% - 670 g
  • Egg whites - 80 g
  • Egg yolks - 32 g
  • T55 flour - 480 g
  • Baking powder - 6 g
Make sure all the ingredients are at room temperature. Mix them together and pipe out over the Breton shortbread in an 18 cm square frame.
Bake at 160°C in a ventilated oven for 25 minutes. Leave to cool.

Strawberry and wild strawberry compote

Warm the strawberries, wild strawberries and orange juice to 40° C. Add the NH pectin mixed with sugar (A).
At boiling point, add sugar (B), the powdered dextrose and cook to 51Brix (102°C).
Add the citric acid solution. Mix roughly. Set aside.

Apple confit

Peel the apples, cut them into cubes and pour the lemon juice on top.
Gently cook the diced apple with the sugar and add the Manzana liqueur.
Cook the apple until it reaches the right texture (still slightly crunchy).

Lemon cream with verbena

Infuse the lemon and yuzu puree with verbena for 30 minutes; strain.
Gently cook the infused juices with sugar and egg whites, until it come to the boil.
Add the bloomed gelatine, then the lime peel and very cold butter. Blend and leave to set in the refrigerator.


  • Professional Elle & Vire excellence cream - 350 g
  • Professional Elle & Vire thick crème fraîche - 100 g
  • Sugar - 45 g
Mix all the ingredients together until thick.
Spread a layer of strawberry compote and add the diced apple on top, in regular intervals.
Arrange the lemon cream with verbena in irregular balls using a 10-mm piping bag.
Freeze for a few minutes and spray with mirror frosting diluted with 10% water.
Create decorative cream points using a St Honoré piping bag
Decorate with slices of lemony apple slices, strawberries or wild strawberries and fresh verbena leaves.
Maxime Guerin & Nicolas Barbet

Maxime Guerin & Nicolas Barbet, Patisserie trainers

Maxime Guerin
With a CAP diploma in patisserie, Maxime was lucky enough to spend his two-year apprenticeship at the Buttner patisserie and chocolate-makers. There, he was able to learn all the basics and all the facets of chocolate-making and patisserie.
Maxime has taken part in several competitions over the years such as the French Young Chocolate-makers’ Cup, and more recently, the Jean Claude Léchaudé trophy where he was runner-up, qualifying him for the French selections of the World Chocolate Master competition.
A few years ago, Maxim joined Crème Elle & Vire to share his know-how and vision alongside Nicolas Boussin, his mentor.

Nicolas Barbet
Originally from Lisieux, very early in life, Nicolas turned to the world of baking and patisserie.
In 2008, he joined Stéphane Glacier, Meilleur Ouvrier de France in 2000 and patisserie world champion in 2007. The following year, he was put in charge of desserts, ice-creams and chocolate at Boulangerie de Paris in Deauville.
After having learnt from the best ice-cream makers and artisans of France, Nicolas Barbet knows all the secrets of fruit pastes, marshmallows and premium chocolates.
In 2012, he became a trainer for professionals and amateurs all over France, representing Stéphane Glacier with whom he has a close relationship. In 2012, he also opened his first pastry shop, “Récréation sucrée”, in Lisieux. There he sells elegant and delicious macarons, chocolate bonbons, marshmallows, desserts... And lots of other treats! If you want to try your hand at his art, he regularly runs pastry workshops in his shop.

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