Hello friends!
Here’s a new recipe that I am absolutely confident you’ll love!
I named this tart “Blue White Red” because I originally created it for July 14th. However, you can enjoy it all summer long, and even now as autumn begins to set in…
How I came up with this Blue White Red pie recipe
I had a specifications document that I’m sharing with you here:
- I wanted a « talking » visual that quickly evokes our famous tricolor flag, but with elegance.
- I wanted an easy recipe to prepare.
- I wanted a seasonal recipe (yes indeed, it’s a recurring theme at Casserole & Chocolat!)
- And I especially wanted indulgence!
So, what do you think? Did I succeed?
But why is the French flag blue, white, and red?
The French flag, known as the tricolor, consists of three vertical bands of blue, white, and red. These colors originated during the French Revolution (1789).
Blue and red are the traditional colors of Paris: blue represents the city, while red recalls the color of the coat of arms and the national guard. White, on the other hand, was associated with the French monarchy, reflecting the kings and the kingdom.
When the Revolution began, there was a desire to unify these symbols: the blue and red of the Parisian people framing the white of the monarchy symbolized the union between the nation and the emerging constitutional monarchy. Over time, the blue-white-red flag became a symbol of the French Republic and revolutionary values: liberty, equality, fraternity.
Officially adopted in 1794, this flag now stands as a universal emblem of France and its history.
It was worth sharing a little historical context, wasn’t it?
Now, back to our recipe
I promised you an easy recipe, and I wasn’t kidding because all the components are very accessible preparations—recipes that are frequently featured on the blog. It’s certainly more complex than myapple mascarpone cake or even mychocolate mousse, but it remains quite manageable. If you take your time and follow my advice closely, you shouldn’t run into any issues.
The key elements of this Blue White Red tart
- a sweet hazelnut pastry (if you prefer almond, it’s equally delicious)
- a hazelnut cream that will be baked on the dough (if you opt for a sweet almond dough, I recommend adapting the recipe with almond cream)
- a vanilla whipped ganache (a well-loved recipe on the blog as it is not overly sweet)
- and fresh fruits.
As you can see, we are working with components that are not particularly challenging.
In terms of ingredients, you can make your ownstrawberry jam or purchase it from the store. The same goes for thestrawberry coulis…
The combination of vanilla, hazelnut, and red fruits
The marriage of vanilla, hazelnut, and red fruits creates a true symphony of flavors in pastry, where each ingredient plays its part in harmony. Vanilla, with its smooth and rounded aroma, imparts a comforting sweetness that serves as the common thread. Hazelnut, in contrast, introduces a warm and slightly roasted note, adding depth and indulgence to the dish. Finally, the red fruits—strawberries, raspberries, currants, or blueberries—bring a tangy brightness and a splash of color.
This trio works beautifully in numerous creations: refined entremets, crispy cookies filled with vanilla cream and red fruits, or tarts where the sweetness of hazelnut cream complements the vibrancy of the berries. The balance is always present: the sweetness and creaminess soften the acidity, while the hazelnut contributes a crunchy and comforting touch.
Beyond flavor, this combination is also visually appealing: the golden beige of the hazelnut and the white of the vanilla highlight the vibrant red and purple tones of the fruits. It’s a timeless alliance, embodying the perfect balance of sweetness, intensity, and freshness.
The necessary utensils:
A saucepan for the ganache,
A whisk,
A small angled spatula,
A rolling pin,
A perforated rectangular stainless steel mold,
A good paring knife,
A piping bag,
A round nozzle size 15,
And a star nozzle size 15.
There you have it! I think I’ve shared all my secrets with you! Are we ready to head to the kitchen?
Let’s get to the recipe, Chef!
Blue White Red Tart
( Vote !) 
Loading...Ingredients
- Hazelnut Sweet Pastry
- 250 g of wheat flour (T55 preferred)
- 30 g of hazelnut powder
- 90 g of icing sugar
- 2 g of salt (1/2 teaspoon)
- 120 g of cold unsalted butter
- 1 large egg
- Hazelnut Cream
- 40 g of softened butter
- 40 g of icing sugar
- 40 g of almond powder
- 1 medium egg
- Vanilla Whipped Ganache
- 200 g of heavy cream
- 1/2 vanilla pod
- 100 g of white chocolate
- 1 teaspoon of honey
- Finishing
- 5 tablespoons of strawberry jam
- 3-4 tablespoons of strawberry coulis
- 8 strawberries
- 50 g of blueberries
- 7-8 meringues (optional)
Instructions
Ganache
Cut the vanilla pod in half and scrape to retrieve the seeds.
Bring 50 g of cream to a boil with the honey, the vanilla pod, and the seeds in the saucepan.
Remove from heat as soon as it boils. Remove the pod.
Add the melted white chocolate and whisk until you have a smooth mixture.
Pour in the remaining 150 g of cream, mix.
Cover with plastic wrap and refrigerate for 4 hours.
Pâte sucrée noisette
Put the flour, hazelnut powder, salt, and icing sugar in the bowl of your mixer.
Mix.
Then add the butter cut into pieces, mixing on low speed (2 on a scale of 6) until you achieve a sandy mixture.
Add the egg.
Mix at medium speed until homogeneous, then stop immediately.
Refrigerate for at least an hour (ideally overnight).
Preheat your oven to 170 degrees.
Roll out your dough, line your mold, and bake for 18 minutes (if possible, covering the dough with parchment paper and ceramic beads).
Let cool.
Crème de noisette
Mix the butter, icing sugar, and hazelnut powder until you have a smooth mixture.
Add the egg. Mix.
Pipe the hazelnut cream onto the pre-baked pastry.
Spread the cream with a small offset spatula.
Bake at 170 degrees for about 16-17 minutes, your hazelnut cream should be golden.
Let cool on a rack.
Finition
Spread the strawberry jam using a small offset spatula over the cooled tart shell.
Whip the vanilla ganache.
Stop whipping when your ganache is firm.
Pipe ganache in "dabs" on the jam. Refrigerate.
Gently fold the strawberry coulis into the remaining whipped ganache using a spatula.
Pipe this ganache onto the remaining surface of strawberry jam.
Add your fresh strawberries and blueberries, as well as the meringues.
Refrigerate until serving.
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