Fresh Fruit Tarte Cake
Fresh Fruit Tarte Cake is a medium French recipe that serves 8. 310 calories per serving. Recipe by Chef Sylvain - Long Live Pastry! on YouTube.
Prep: 50 min | Cook: 30 min | Total: 1 hr 35 min
Cost: $11.20 total, $1.40 per serving
Ingredients
- 40 g Granulated sugar (For the rum syrup)
- 100 ml Water (For the syrup)
- 15 ml Dark rum (Added to the cooled syrup)
- 2 pcs Whole eggs (At room temperature)
- 100 g Granulated sugar (For the cake batter)
- 100 g Type 45 flour (Sift with the leavening)
- 35 g Unsalted butter (Melted then cooled)
- 50 g Whole milk cream (30% fat) (For the cake batter)
- 5 g Baking powder (About 1 level teaspoon, sifted with the flour)
- 250 g Whole milk cream (30% fat) (Very cold, for the whipped cream)
- 100 g Mascarpone (At room temperature)
- 60 g Powdered sugar (To sweeten the whipped cream)
- 200 g Yellow strawberries (brugnons) (Wash, cut into quarters or slices)
- 100 g Raspberries (Wash, leave whole)
- 20 g Shelled pistachios (Cut in half‑pistachios for decoration)
Instructions
Prepare the rum syrup
Place 40 g of sugar in 100 ml of water in a small saucepan, bring to a boil while stirring. Let boil for 2 minutes, remove from heat and let cool completely (about 13 minutes). Add 15 ml of dark rum and stir.
Time: PT20M
Temperature: 100°C
Prepare the cake batter
Break the 2 eggs into the mixer bowl, add 100 g of granulated sugar. Whisk on medium speed until the mixture lightens and doubles in volume (≈5 minutes). Incorporate 50 g of cold cream and mix. Sift 100 g of flour with 5 g of baking powder and add them to the batter using a spatula. Pour in 35 g of melted, cooled butter and mix gently until a homogeneous batter is obtained.
Time: PT10M
Bake the cake
Grease the 22 cm round pan, line it with parchment paper. Pour in the batter, smooth the surface. Bake in a pre‑heated oven at 160°C for 30 minutes. Check doneness with a knife tip (it should come out dry). Remove the cake, let cool 15 minutes in the pan, then unmold onto a rack and let cool completely.
Time: PT45M
Temperature: 160°C
Soak the cake with the syrup
Once the cake is completely cooled, place it on a serving plate. Using a brush, gradually drizzle the rum syrup over the cake until it is well soaked.
Time: PT5M
Prepare the mascarpone whipped cream
In a very cold mixer bowl, pour 250 g of very cold whole milk cream. Add 100 g of mascarpone. Whisk on medium speed then increase until a firm yet supple consistency is reached (≈4‑5 minutes). Add 60 g of powdered sugar and whisk a few seconds more. Refrigerate.
Time: PT7M
Cut the fruit
Wash the yellow strawberries and raspberries. Cut the strawberries into quarters or slices as preferred. Keep the fruit refrigerated.
Time: PT5M
Assemble the cake
Fill a pastry bag fitted with a large tip with the mascarpone whipped cream. Pipe a border of whipped cream around the cake, then spread a generous layer inside. Arrange the yellow strawberry quarters randomly on top, add the raspberries, and sprinkle with half‑pistachios.
Time: PT8M
Nutrition Facts
- Calories
- 310
- Protein
- 5 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains tree nuts, low-calorie
Allergens: eggs, milk, butter, mascarpone, cream, gluten (flour), pistachios
Ingredient Substitutions
- Instead of Granulated sugar: white sugar, cane sugar
- Instead of Dark rum: white rum, rum extract
- Instead of Whole eggs: chicken eggs, organic eggs
- Instead of Granulated sugar: white sugar
- Instead of Type 45 flour: all-purpose flour
- Instead of Unsalted butter: margarine, clarified butter
- Instead of Whole milk cream (30% fat): whipping cream
- Instead of Baking powder: raising powder
- Instead of Whole milk cream (30% fat): whipping cream
- Instead of Mascarpone: ricotta, cream cheese
- Instead of Powdered sugar: granulated sugar
- Instead of Yellow strawberries (brugnons): red strawberries
- Instead of Raspberries: blackberries
- Instead of Shelled pistachios: sliced almonds
Equipment Needed
- Mixer bowl (beaters' bowl)
- Electric whisk
- Silicone spatula
- Kitchen scale
- Sieve (optional)
- Small saucepan
- Cooking thermometer (optional)
- 22 cm round cake pan
- Parchment paper
- Cooling rack
- Pastry bag with large tip
- Kitchen knife
- Cutting board
- Oven
Critical Steps — Do Not Skip
- Whiten the eggs and sugar until the mixture lightens
- Bake the cake at 160°C for 30 minutes
- Soak the cake with the cooled syrup to prevent it from collapsing
- Whip the mascarpone cream without turning it into butter
Chef Tips from the Video
- Place the mixer bowl and whisk in the freezer for 10 minutes before whipping the cream
- Use parchment paper both under the pan and on the bottom for effortless unmolding
- Drizzle the cake with the syrup in several passes for uniform absorption
Troubleshooting
The cake collapsed after baking
Do not open the oven during the first 20 minutes and ensure the eggs and sugar are well whisked before adding the flour.
The whipped cream became grainy or turned into butter
Use very cold equipment, do not over‑beat the cream and stop as soon as the consistency is firm.
The cake is too dry
Check the baking time, let the cake soak generously with the rum syrup.
The fruit releases too much water and sogs the whipped cream
Pat the fruit dry with paper towels and add the fruit just before serving.
Storage
Refrigerator: Store in the refrigerator, covered, up to 2 days
Freezer: Wrap tightly, up to 1 month
Room temperature: Do not leave at room temperature for more than 4 hours
Make-Ahead Tips
- Prepare the rum syrup the day before and keep it refrigerated
- Bake the cake a day ahead, keep it covered
- Whip the mascarpone cream up to 2 hours before serving and keep it chilled
- Cut the fruit just before plating to avoid them releasing too much water
Last updated: August 20, 2026
