Recognized as Best Pastry Chef of the Year in both 2016 and 2017, Nina Métayer is one of the brightest stars in contemporary French pâtisserie. A former student of the prestigious FERRANDI Paris, she has carved out a unique space in the pastry world, blending rigorous technique with poetic flair. Her creations are as visually stunning as they are flavor-forward, marked by their seasonal sensibility, delicate balance, and architectural precision.
Her Red Berry Tart is a testament to that philosophy. This dessert is not just a tart—it is an orchestration of textures, colors, and sensations. Beneath a meticulously arranged crown of vibrant red fruits lies a delicate harmony of crisp pâte sucrée, smooth cream, and a nuanced fruit base. Every component is executed with intent: the pastry shell is baked to golden perfection, the filling is light yet indulgent, and the fruits are selected at the peak of ripeness to ensure maximum freshness and brilliance.
What sets this tart apart is its elegant simplicity. There are no unnecessary flourishes—only elements that serve to highlight the natural beauty and tartness of red berries. The presentation is as refined as a haute couture dress: minimal, structured, and radiant with color. It embodies the modern French approach to pastry—respect for classic foundations paired with an eye for innovation and visual impact.
Ideal for a summer gathering, a refined afternoon tea, or a showcase dessert at a fine pâtisserie, Nina Métayer’s Red Berry Tart is more than a recipe—it’s a statement of craftsmanship and style. Every bite captures her signature: confident restraint, freshness, and the pursuit of true flavor clarity.
Nina Métayer’s Red Berry Tart is a masterclass in technique, elegance, and fruit-forward patisserie. Designed as individual oblong tartlets, this refined dessert brings together the crispness of pâte sucrée, the intensity of freshly extracted berry juice, and the grace of meticulous assembly—all orchestrated with the precision that defines Métayer’s signature style.
This version, created to yield eight tarts, begins with a delicate sweet pastry dough made with almond powder and vanilla. Carefully rolled and shaped into oblong tart rings, the shells require careful chilling and blind baking to achieve their golden, uniform crispness.
The fruit component starts with a pure juice extracted from fresh strawberries and raspberries, lightly sweetened and clarified using a chinois or étamine. The process is slow and deliberate, ensuring that the resulting juice retains all the brightness and perfume of the fruit without any sediment or dullness.
Layer by layer, the tart is constructed to highlight both structure and sensuality: a crisp shell, a jewel-toned interior, and a final flourish of precisely arranged fresh berries—each one placed with the same attention a jeweler gives to a setting. The visual impact is immediate, while the flavors unfold in delicate, tart-sweet harmony.
Time-intensive and detail-oriented, this tart is as much about patience as it is about pastry. But for those who follow the method with care, the reward is unmistakable: a showpiece dessert that is as refined as it is radiant—worthy of the title “Best Pastry Chef of the Year” that Nina Métayer holds twice over.
Red Berry Tart by Nina Métayer
Recipe for 8 individual oblong tarts
Timing
- Preparation: 1 hour 30 minutes
- Refrigeration: 1 hour 40 minutes
- Baking: 4 hours 15 minutes
Equipment
- Rolling pin
- 2 oblong tart rings
- Pastry cutter
- Fine chinois or étamine
- Electric mixer
- Whisk
- Sieve
- Thermometer
Ingredients
Sweet Pastry (Pâte Sucrée)
- 300 g unsalted butter
- 190 g icing sugar
- 60 g almond powder
- 1 g fine salt
- 2 g powdered vanilla
- 500 g T55 flour
- 113 g whole eggs
Red Berry Juice
- 500 g strawberries
- 500 g raspberries
- 50 g granulated sugar
Ingredients
Sweet Pastry
- 300 g unsalted butter
- 190 g icing sugar
- 60 g toasted almond powder
- 1 g fine salt
- 2 g powdered vanilla
- 500 g T55 flour
- 113 g whole eggs
Red Berry Juice
- 500 g strawberries
- 500 g raspberries
- 50 g granulated sugar
Hazelnut Biscuit
- 225 g egg whites
- 74 g granulated sugar
- 225 g icing sugar
- 200 g toasted hazelnut powder
- 150 g red berry juice
Pastry Cream
- 164 g whole milk
- 1 vanilla bean
- 30 g egg yolks
- 37 g granulated sugar
- 13 g custard powder
- 6 g unsalted butter
Double Cream Mousse
- 150 g whipping cream (35% fat)
- 200 g pastry cream (see above)
- 200 g double cream
Red Berry Gelée
- 2 gold gelatin sheets
- 150 g red berry juice
Red Berry Fruit Sheet
- 2.5 gold gelatin sheets
- 250 g water
- 250 g blended and strained strawberries
- 125 g blended and strained raspberries
- 50 g granulated sugar
- 2.5 g pectin NH
Finishing Touches
- 250 g fresh strawberries
- 250 g fresh raspberries
- 100 g redcurrants
- Finely grated lime zesT
Sweet Pastry
Rub together the butter, icing sugar, almond powder, salt, powdered vanilla, and flour until the mixture resembles coarse crumbs. Add the eggs and mix until just combined and homogeneous. Do not overwork the dough. Chill in the refrigerator for 20 minutes.
Roll out the dough and line the oblong tart rings. Chill again for 20 minutes. Pre-bake the tart shells at 155°C (thermostat 5/6) for 7 minutes. Once partially baked, use a pastry cutter to trim the base, leaving a 5 mm inner edge all around.
Red Berry Juice
Place the strawberries, raspberries, and sugar in a mixing bowl or stainless-steel basin. Cover tightly with cling film to seal. Cook over a bain-marie for 2 hours without stirring. Once cooked, strain the mixture through a fine muslin cloth or chinois-étamine to extract a clear juice. Set aside.
Hazelnut Biscuit
Whip the egg whites in a stand mixer until soft peaks form. Gradually add the sugar to stabilize and tighten the meringue. Sift together the icing sugar and toasted hazelnut powder. Gently fold the dry ingredients into the meringue using a rubber spatula.
Spread the batter evenly onto a sheet of baking parchment. Bake at 180°C (thermostat 6) for 5 minutes. Transfer to a wire rack to cool. Once cooled, cut into oval shapes matching the tart dimensions. Brush generously with the red berry juice to soak.
Pastry Cream
In a saucepan, combine the milk and the vanilla bean (split and scraped). Bring to a boil. In a separate bowl, blanch the egg yolks with the sugar and custard powder by whisking until light and pale.
Pour a portion of the hot vanilla-infused milk onto the egg mixture while whisking continuously, then return the entire mixture to the saucepan. Cook over medium heat, whisking vigorously until it comes to a boil and thickens.
Remove from the heat and add the butter in pieces. Mix until smooth. Cool the cream quickly, then strain through a fine sieve.
Double Cream Mousse
Whip the cold whipping cream to soft peaks using a mixer. In a separate bowl, mix the pastry cream with the double cream until smooth. Gently fold in the whipped cream in batches to preserve the airy texture.
Red Berry Gelée
Soak the gelatin in ice-cold water for 10 minutes. In a small saucepan, gently heat the red berry juice. Once warm, remove from the heat and add the well-drained gelatin. Mix until fully dissolved.
Pour the mixture into a lightly greased flat dish and refrigerate for 1 hour until set. Once firm, cut into small cubes.
Red Berry Fruit Sheet
Soak the gelatin in ice-cold water for 10 minutes. In a saucepan, heat the water with the blended and strained strawberries and raspberries.
In a separate bowl, mix the sugar with the pectin NH, then add to the fruit mixture. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and incorporate the drained gelatin.
Preheat a non-stick baking sheet in the oven at 250°C (thermostat 8/9) until scorching hot. Immediately pour a thin layer of the fruit preparation onto the hot surface and spread evenly. Reduce the oven temperature and dry the fruit sheet for 2 hours at 90°C (thermostat 3). Remove from oven and cut into decorative shapes while still warm.
Assembly
Place the soaked hazelnut biscuit base on your work surface. Arrange finely diced strawberries and raspberries (cut in mirepoix) evenly on top.
Pipe the double cream mousse over the fruit, then gently press the tart shell upside down onto the mousse.
Decorate the top with dabs of mousse, fresh berries, cubes of berry gelée, and pieces of fruit sheet. Finish with a touch of freshly grated lime zest.
A true showcase of balance and texture, this signature tart by Nina Métayer — twice named Pastry Chef of the Year — is a celebration of red berries elevated by French pastry fundamentals. Each element is composed with care and skill, from the crisp, delicate sweet pastry to the moist hazelnut biscuit soaked in freshly extracted berry juice.
The tart’s architecture unfolds in layers: a fine dice of strawberries and raspberries offers freshness, while a silky double cream mousse brings volume and lightness. Crowned with vibrant garnishes — cubes of fruit gelée and translucent sheets of dehydrated berry purée — this creation combines patisserie precision with natural intensity. A final whisper of lime zest completes the composition with citrus lift.
This dessert is not only a test of technique but a tribute to ingredient respect — a pastry where structure, flavor, and aesthetics work in perfect harmony.
Crafting this Red Berry Tart by Nina Métayer is more than following a recipe — it is an immersion into the artistry and precision of contemporary French pastry. Each component requires patience, technique, and a deep respect for ingredients, from the tender yet crisp sweet pastry to the delicately soaked hazelnut biscuit that infuses the tart with aromatic depth.
The layers marry harmoniously: the luscious double cream mousse balances the natural acidity and freshness of the berry medley, while the subtle crunch of the fruit sheet and the jewel-like gelée cubes elevate texture and visual appeal. The bright zest of lime adds the final vibrant note, awakening the palate with freshness.
This tart is an exquisite demonstration of how simplicity and complexity coexist — pure seasonal flavors are enhanced by refined techniques, creating an elegant dessert that delights both the eye and the taste buds. It is a tribute to Nina Métayer’s mastery, highlighting her ability to transform humble ingredients into a sophisticated culinary expression.
Whether served as the grand finale of a fine dining experience or savored in a quiet moment of indulgence, this Red Berry Tart embodies the essence of pâtisserie — passion, precision, and pleasure.
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Sure! Here’s a set of thoughtful questions and answers that could accompany the Red Berry Tart recipe—perfect for a blog FAQ section or to engage readers and guide them through the process.
Frequently Asked Questions – Red Berry Tart by Nina Métayer
Q1: Can I prepare the tart components in advance?
A: Yes, many elements like the pâte sucrée, biscuit noisette, and pastry cream can be made a day ahead and stored properly. The gelée and fruit sheet can also be prepared in advance. This helps save time on assembly day and ensures better flavor melding.
Q2: What is the purpose of soaking the hazelnut biscuit in berry juice?
A: Soaking adds moisture and infuses the biscuit with intense fruit flavor, balancing its nutty richness while enhancing overall texture and taste.
Q3: Can I substitute the double cream for something lighter?
A: You could try using crème fraîche or mascarpone for a different texture, but it may alter the mousse’s lightness and stability. Double cream ensures a smooth, airy finish.
Q4: How do I prevent the pâte sucrée from shrinking during baking?
A: Chill the dough thoroughly before baking and avoid overstretching it when lining the tart rings. Docking the dough or using baking weights can also help keep its shape.
Q5: What if I don’t have pectin NH for the fruit sheet?
A: Pectin NH is preferred for its smooth texture and setting properties at low pH. If unavailable, agar-agar can be a substitute but will give a different texture.
Q6: How should I store the finished tart?
A: Keep it refrigerated and consume within 24 hours for optimal freshness. The tart’s textures and flavors are best enjoyed fresh, but it can last up to 2 days if well covered.