Henry Harris' Tarte Vaudoise à la Creme Recipe Guide 2026

Henry Harris' recipe for tarte Vaudoise à la creme is a masterclass in simplicity, delivering a knockout dessert with minimal ingredients. Based on a classic Frédy Girardet recipe, this tart combines a buttery pastry case with a luscious filling of sugar, cream, and a hint of cinnamon. Despite its humble components, the result is a stunning French dessert that belies its easy preparation.

Why Tarte Vaudoise à la Creme Stands Out

Often, the greatest dishes are made from very few ingredients and with pretty standard techniques, and this tart is one of them. It’s based on an old Frédy Girardet recipe that, despite his reputation as one of the all-time greats, calls only for a simple application of process to deliver a knockout result. A pastry case is spread with sugar and cream, then dotted with butter and sprinkled with cinnamon. The pastry is not blind baked, but filled and baked in a very hot oven.

That sounds wrong, but it is not: a fierce heat is needed to bake the pastry under its filling and to meld the cream, sugar and butter. A pinch of flour is mixed with the sugar and, as it all boils up, that smidgen of flour holds everything together as it bubbles and reduces until it takes on the appearance of condensed milk while the pastry cooks and toasts at the edges. I still use Girardet’s quantities because, unsurprisingly, they work perfectly. Merci, chef.

Ingredients for Tarte Vaudoise à la Creme

For the pastry, you’ll need 140g plain flour, plus extra for dusting, 5g baking powder, a pinch of salt, a generous pinch of caster sugar, 60g unsalted butter at room temperature and cut into small pieces, and 50ml cold whole milk. For the filling, gather 100g caster sugar, a generous pinch of plain flour, 250ml double cream, 50g cold unsalted butter diced, and a little ground cinnamon.

Step-by-Step Recipe Instructions

Making the Pastry

In a bowl, combine the flour, baking powder, salt, and sugar. Add the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Gradually add the cold milk, stirring until a dough forms. Turn out onto a floured surface and knead gently until smooth. Wrap in cling film and chill for 30 minutes.

Preparing the Filling

In a separate bowl, mix the caster sugar with the pinch of flour. This small addition of flour is crucial as it helps thicken the filling as it bakes. Set aside.

Assembling and Baking

Preheat your oven to its highest setting (around 240°C/475°F). Roll out the chilled pastry on a floured surface and line a 23cm tart tin, pressing it into the edges. Do not blind bake. Sprinkle the sugar-flour mixture evenly over the pastry base. Pour over the double cream, then dot with the diced cold butter. Finally, sprinkle a little ground cinnamon on top.

Place the tart in the hot oven and bake for about 1 hour, or until the filling is bubbling and has reduced to a golden, condensed-milk-like consistency, and the pastry is cooked and toasted at the edges. If the top browns too quickly, cover loosely with foil. Remove from the oven and let it cool completely before serving.

Tips for Perfecting Your Tarte Vaudoise

• Use a hot oven: The high heat is essential to bake the pastry from the bottom and create the characteristic caramelized top.
• Don’t skip the flour: That pinch of flour in the sugar mixture helps bind the filling and prevents it from being too runny.
• Chill the pastry: Resting the dough makes it easier to roll and reduces shrinkage during baking.
• Watch the baking time: Ovens vary, so start checking after 45 minutes. The tart is done when the filling is deeply golden and the pastry is crisp.

Comparison with Other French Tarts

FAQ

Henry Harris' tarte Vaudoise à la creme is a testament to the beauty of French baking. With its rich, caramelized filling and buttery crust, it’s sure to become a favorite in your repertoire. Try this recipe and impress your guests with a taste of Switzerland.