The ultimate kitchen hack
Real talk: sometimes the best recipes are the ones that require the least amount of effort. Chef Henry Harris, the mastermind behind London’s Bouchon Racine, just dropped the recipe for the Tarte Vaudoise à la creme, and it is a total vibe. Based on an old-school recipe from the legendary Frédy Girardet, this tart is a minor miracle. It’s got minimal ingredients and a baking technique that honestly feels illegal, but trust—it absolutely eats.
The process
You’re going to need 140g of plain flour, 5g of baking powder, a pinch of salt, a pinch of caster sugar, 60g of butter, and 50ml of cold milk for the pastry. Mix your dry stuff, rub in the butter until it looks like crumbs, add the milk, and roll it out. Whatever you do, don't let it rest—you want that baking powder to react exactly when it hits the oven.
For the filling, mix 100g of sugar with a pinch of flour, spread it on your raw pastry base, pour in 250ml of double cream, and scatter 50g of diced butter and some cinnamon on top. Crank your oven to 220C (200C fan) and bake for 25 minutes. It’s going to bubble up and look like condensed milk—that’s the goal. Let it cool completely before you slice into it.
Why it matters
In a world of over-complicated cooking, this recipe proves you don't need a culinary degree to pull off something iconic. It’s a masterclass in letting high-quality ingredients do the heavy lifting, and honestly, the plot thickens with every bite of that crispy, caramelized crust. Say less, your weekend baking plans are sorted.
