{"id":232801,"date":"2026-05-04T18:26:12","date_gmt":"2026-05-04T16:26:12","guid":{"rendered":"https:\/\/studiorecipe.com\/?p=232801"},"modified":"2026-05-04T18:33:00","modified_gmt":"2026-05-04T16:33:00","slug":"jai-prepare-une-tarte-aux-fraises-avec-nina-metayer","status":"publish","type":"post","link":"https:\/\/studiorecipe.com\/en\/jai-prepare-une-tarte-aux-fraises-avec-nina-metayer\/","title":{"rendered":"I made a strawberry tart with Nina M\u00e9tayer for the \u00abQu'est-ce que tu food\u00bb programme on 20 Minutes TV."},"content":{"rendered":"<p class=\"wp-block-paragraph\">Ah, strawberries! We could do with strawberries plain and simple, but that would be to miss out on the talent of my favourite pastry chef, Nina M\u00e9tayer. Strawberries are her guilty pleasure, and her birthday falls on 2 May, at the height of strawberry season. Watch me bring her a 500g tub of strawberries, and you'll see what a marvellous tart she makes! <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I'll give you his recipe just after mentioning that the news roundup at the end of the programme is devoted entirely to barbecues this month, with a new Thai barbecue restaurant, Faai, from chef Anne Coppin, a short feature on smoke-free bamboo charcoal from French company Ecombust, spotted at Barbecue Expo, and Norbert Tarayre's new book on grilling with the Airfryer, published by Marabout. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"I made a strawberry tart with Nina M\u00e9tayer\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/NlTf7pQpKv4?feature=oembed\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is Nina M\u00e9tayer's recipe for 1 large tart for 8 people: <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pate sucr\u00e9e \u25cf Icing sugar 75g \u25cf T55 Trad flour 195g \u25cf Almond powder 90g \u25cf Fine salt 0.36g \u25cf Whole eggs 65g \u25cf PDO \u00e9chir\u00e9 butter 115g Sand the butter, icing sugar, almond powder, salt and T55 flour until you obtain a crumble texture. Beat in the eggs on speed 2 for 5 minutes. Butter the base of the 24cm diameter tart, roll out the pastry to a thickness of 3mm and line with the sweet pastry. Bake at 180\u00b0C for 5 minutes, then at 150\u00b0C for 15 minutes. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almond cream \u25cf Beurre \u00e9chir\u00e9 AOP 20g \u25cf Brown sugar 20g \u25cf Almond powder 20g \u25cf Whole eggs 0.5 each \u25cf Fine salt 0.2g Make a creamy butter, on the sheet with a mixer add the brown sugar, mix well incorporate the almond powder then the egg tempered to prevent the mixture from slicing. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Strawberry confit \u25cf Mixed Mara des bois strawberries 250g \u25cf Pectin 3g \u25cf Raspberry vinegar (epicurian) 14g \u25cf Crystal sugar 8g \u25cf Fresh verbena leaf 1.5g Heat the mixed strawberries. Mix the pectin and sugar together. At 40\u00b0C add the sugar\/pectin mixture. Boil for about 1 min, add the vinegar and blend. Refrigerate until completely chilled. Once completely chilled, add the finely chopped fresh verbena leaves and blend well, there should be no large pieces of verbena. Set aside until ready to use. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cr\u00e8me p\u00e2tissi\u00e8re \u25cf Whole milk 320g \u25cf Crystal sugar 40g \u25cf Egg yolk 3 pieces \u25cf Cream powder 20g \u25cf Verbena 5g \u25cf Beurre \u00e9chir\u00e9 AOP 12g Chop the verbena coarsely, heat the milk until it boils, mix with the verbena and leave to infuse for 20 minutes. Strain through a chinois. Mix the sugar and cream powder well beforehand, add the yolks and whiten. Pour a small amount of the boiling milk over the previous mixture, then transfer it to the saucepan. Stir vigorously until the mixture comes to the boil. Cool quickly. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Assembly and finishing \u25cf Fresh strawberries 250g \u25cf Verbena flowers 6 pieces Make the sweet pastry, line the 24cm diameter circle, leave to rest in the refrigerator for 3 hours and bake. Make the almond cream and finish baking with the almond cream. Make the confit and pastry cream and leave to cool. Whisk the cr\u00e8me p\u00e2tissi\u00e8re and fill the base of the sweet pastry with the cr\u00e8me p\u00e2tissi\u00e8re, not going as far as the edges to leave room for the confit. Cut slices of strawberries and place on top. Add the verbena flowers. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy your meal!<\/p>","protected":false},"excerpt":{"rendered":"<p>Ah, les fraises ! On pourrait s&rsquo;en contenter au naturel, mais ce serait se priver du talent de ma cheffe p\u00e2tissi\u00e8re pr\u00e9f\u00e9r\u00e9e, Nina M\u00e9tayer. Car c&rsquo;est son p\u00e9ch\u00e9 mignon, \u00e0 elle dont l&rsquo;anniversaire tombe le 2 mai, en pleine saison de ce fruit rouge qui annonce les beaux jours. Regardez-moi lui apporter une barquette de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":232802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[84,94,92,86,51,93],"class_list":["post-232801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-emissions-tv","tag-barbecue","tag-cheffe","tag-fraise","tag-patisserie","tag-recette","tag-tarte-aux-fraises"],"_links":{"self":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/232801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/comments?post=232801"}],"version-history":[{"count":4,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/232801\/revisions"}],"predecessor-version":[{"id":232807,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/232801\/revisions\/232807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/media\/232802"}],"wp:attachment":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/media?parent=232801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/categories?post=232801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/tags?post=232801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}