Chef's Recipes

Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet

Australian Gourmet Traveller dessert recipe for strawberry frangipane tartlets with sheep’s milk yoghurt sorbet by Philippa Sibley from Melbourne restaurant Bistro Guillaume.

By Philippa Sibley
  • 30 mins preparation
  • 45 mins cooking plus chilling
  • Serves 6
  • Print
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
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 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
  • 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.
  • Author: Philippa Sibley