Recipe for 2020 Saint-Valentine tart by Jérémy Del Val

Ingredients for the Saint-Valentine’s day tart to eat alone or be shared by two.


Basque shortbread

250 g butter
235 g sugar
6 g fine salt
½ vanilla bean
100 g egg yolks
335 g flour T55
11 g baking powder

Cream the butter with the sugar, salt and vanilla, then little by little add the egg yolks.
Add the sifted flour and baking powder. Mix together.


Spread between 2 candy rulers at 0.5 mm high.


Rest for 24h then cut into a heart shape.

Bake with the heart mold at 150°C (300°F) for 20 minutes.

Raspberry and blackberry compote

100 g raspberry purée
150 g blackberry purée
33 g sugar
5 g pectin NH
15 g lemon juice


Heat the raspberry and blackberry purées to 40°C (105°F) then sprinkle in the sugar-pectin mix. Boil the mixture. Add the lemon juice; remove from the heat and mix.

Ginger vanilla crémeux

280 g fresh whole milk
265 g French cream
2 Madagascar vanilla beans
16 g fresh ginger
115 g egg yolks
33 g sugar
40 g gelatin mass (5 g powdered fish gelatin 200 Bloom + 35 g water)
390 g Opalys chocolate (Valrhôna)


Boil the milk, cream and vanilla. Add the ginger, freshly grated with a microplane and infuse for 15 minutes. Strain, add the egg yolk-sugar mixture. Cook to 83-85°C (181-185°F). Remove from the heat, add the gelatin mass and add to the white chocolate in several batches. Mix between 35-40°C (95-105°F).

Assembly and finish

On the Basque shortbread heart, place 8 fresh raspberries and use a pastry bag with a 12 mm tip to make dots of ginger vanilla crémeux between each raspberry.


Pipe a spiral of (cold and mixed) raspberry and blackberry compote in the middle and then dots of ginger vanilla crémeux in the center.


Add the chocolate raspberry decoration.



Zéro déchet

Zero waste

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