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Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet

Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet

“My wife and I had a rare night out at Bistro Guillaume in Melbourne, and the strawberry tartlet with yoghurt sorbet was a real show-stopper. Would you please ask Bistro Guillaume pastry chef Philippa Sibley for the recipe?”
Patrick Manning, Balmain, NSW

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Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet

Serves 6
Cooking Time Prep time 30 mins, cook 45 mins (plus chilling)
90 gm   (¼ cup) strawberry jam, thinned with water and strained, plus extra to serve
1 kg   strawberries (4 punnets)
Yoghurt sorbet
350 ml   milk
150 gm   caster sugar
75 gm   liquid glucose
500 gm   sheep’s milk yoghurt
1   lemon, juice only
Sweet pastry
180 gm   unsalted butter, at room temperature
40 gm   pure icing sugar, sifted
2   egg yolks
250 gm   plain flour
Frangipane
125 gm   icing sugar, sifted
125 gm   almond meal
125 gm   unsalted butter, at room temperature
2   eggs
1   egg yolk
25 gm   plain flour
25 ml   amaretto (optional)


1 For yoghurt sorbet, combine milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool, whisk in yoghurt and lemon juice, then refrigerate to cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions. Sorbet is best churned 1 hour before serving.
2 For sweet pastry, beat butter in an electric mixer until even in texture (3-5 minutes). Add icing sugar and mix to just combine. Add egg yolks and 25ml water and mix to combine. Sift flour onto a work surface and make a well in the centre. Add butter mixture to well and gradually work in flour to form a dough. Knead several times with the heel of your hand until smooth. Refrigerate until firm (3-4 hours). Roll pastry on a floured surface to 5mm thick and use to line six 12cm-diameter tart tins or one 20cm-diameter tart tin. Refrigerate until firm (2-3 hours).
3 Meanwhile, preheat oven to 180C. Using foil, blind bake tartlets until golden (20-25 minutes). Remove foil and set aside.
4 Meanwhile, for frangipane, combine icing sugar and almond meal in a bowl. Set aside. Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine. Add eggs and yolk, then flour and amaretto and mix to combine. Fill pastry shells with frangipane to 5mm from top (there may be some left over). Bake until golden and centre springs back when lightly touched (10-12 minutes; time may vary for 20cm tart). Allow to cool, then brush with jam.
5 Thinly slice strawberries lengthways, horizontally or scoop into various sized balls with assorted melon ballers, then divide among tartlets. Drizzle with extra jam, dust with icing sugar and serve with yoghurt sorbet.


RECIPE Philippa Sibley PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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