From Crème Fraîche to Tart Heaven

From Crème Fraîche to Tart Heaven: My Favorite French-Inspired Dessert

If you never made crème fraîche at home, you are in for a treat. This French classic is one of my favorite secret ingredients; velvety, slightly tangy, and endlessly versatile and it never disappoints.

Today, I’m sharing how to make it from scratch and how I use it in one of my all-time favorite creations: a rustic crème fraîche tart topped with seasonal fruit. Think buttery brioche crust, silky filling, and juicy fruit, it’s as close to dessert heaven as I have ever been.

So what Is the Crème Fraîche?

Crème fraîche is like sour cream’s elegant French cousin. Thick, creamy, and a bit tangy. It’s perfect for both savory and sweet dishes because it holds well to heat and does not curdle. I love stirring it into pasta sauces or dolloping it over roasted vegetables, but nothing beats it in dessert.

Crème Fraîche Recipe: Make It Yourself

You can make crème fraîche at home with just two things. It’s so easy! Here’s how:

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Crème Fraîche Brioche Tart with Fresh Berries

This ultra-versatile, two-ingredient French classic has tang, cream, and only two ingredients. It goes well with sweets, savory sauces, and even fruit, soups, and baked goods.

Course Breakfast, Lunch

Cuisine French, French-inspired

Keyword creme fraiche brioche tart, creme fraiche recipe, creme fraiche substitute, what can i substitute for creme fraiche

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Resting Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 1

Calories 820kcal

Cost 3

Equipment

• 1 clean, lidded glass container (16 ounces or more)
• 1 tablespoon (for mixing)
• Spoons for measuring (tablespoon)

Ingredients

• ⅔ cup full-fat not ultra-pasteurized cream
• 2 tablespoon of live-cultured buttermilk

Instructions

• Fill a sanitized glass jar with heavy cream.
• Stir in the buttermilk.
• Cover loosely with a lid or cheesecloth.
• Let sit at room temperature (70°F–75°F) for 12 to 24 hours until thickened.
• Once thick, refrigerate and use within 7–10 days.

Notes

Use pasteurized, not ultra-pasteurized cream for best results.

For a tangier flavor, let sit 24 hours instead of 12.

If your kitchen is cold, place the jar inside your oven (turned off) with the light on.

Use crème fraîche in place of sour cream for richer texture.

Stir before using if it separates slightly.

Nutrition

Calories: 820kcal

Crème Fraîche Substitute: Other Things to Use

If you don’t have crème fraîche, no problem! Here are some swaps:

• Sour Cream: It’s a lot like crème fraîche and easy to find. It might get bumpy if it gets too hot, though.
• Yogurt: Plain yogurt is good for cold stuff like salads.
• Cream Cheese: Mix it with a little milk to make it soft like crème fraîche.
• Buttermilk and Cream: Stir them together if you need something fast.

Pick one like picking your favorite toy, they all work a little different!

Crème Fraîche Brioche Tart: A Sweet Treat

Let’s make a Crème Fraîche Brioche Tart. It’s a fun dessert with soft bread, creamy stuff inside, and fruit on top. It looks pretty and tastes awesome!

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Crème Fraîche Brioche Tart with Berries

If you’re in the mood to impress without the stress, this brioche tart is your answer. It has that French pâtisserie vibe but comes together in a way that feels totally doable. Think soft, buttery crust, a creamy vanilla-kissed center, and a crown of fresh fruit. It’s one of those desserts that looks fancy but doesn’t ask too much from you.

Course Dessert

Cuisine France, French-inspired

Keyword creme fraiche brioche tart, creme fraiche substitute

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

1 hour hour

Total Time 2 hours hours

Servings 8

Calories 350kcal

Cost 12

Equipment

• A mixing bowl
• A rolling pin
• A 9-inch tart pan (a removable bottom makes your life easier)
• Pastry brush
• Optional: a mixer for less arm work, and a small pot for warming jam if you want that glossy finish on top.

Ingredients

• For the Brioche Base:
• 2 cups of all-purpose flour
• ¼ cup white sugar
• A teaspoon of salt
• 1 tablespoon of instant yeast
• ½ cup warm milk not hot!
• 2 eggs
• ½ cup unsalted butter softened
• For the Cream Filling:
• 1 cup crème fraîche store-bought works fine
• ¼ cup sugar
• A splash of vanilla about a teaspoon
• Topping Ideas:
• A good handful 1 cup or so of fresh fruit—berries, peach slices, figs, whatever looks good
• A couple of tablespoons of apricot jam for a glaze optional

Instructions

• Start by waking up your yeast. Pour the warm milk into a bowl and stir in the yeast. Let it sit for about five minutes—it’ll look a little foamy when it’s ready.
• Mix in the flour, sugar, salt, eggs, and butter. You’re aiming for a smooth dough that pulls away from the sides of the bowl. Kneading by hand? Give it about 10 minutes. Mixer? You’re golden in 5.
• Cover the dough and let it rise for about an hour, until it’s doubled and looks nice and puffy.
• While that’s happening, preheat your oven to 375°F (190°C).
• Once your dough has risen, roll it out and press it gently into your tart pan. If it’s a little sticky, just flour your hands—it’s a soft dough.
• In another bowl, stir together the crème fraîche, sugar, and vanilla until smooth. Spread it over the dough.
• Top with fruit—make it pretty or keep it casual. It’ll taste amazing either way.
• Pop it in the oven for 25 to 30 minutes. The edges should be golden and the filling just set.
• Want that glossy finish? Warm up the apricot jam and lightly brush it over the fruit while the tart’s still warm.
• Let it cool a bit, then slice and serve. Best enjoyed with coffee, good company, or both.

Notes

Swap the berries for poached pears in the fall—next level.

Add a little lemon zest to the filling for a bit of zing.

Make the dough the night before and chill it—less work the day you serve.

A scoop of whipped cream never hurt anyone.

This tart keeps well in the fridge for a couple of days. Just cover it up.

Nutrition

Calories: 350kcal

Why I Love This Recipe

Every time I bake this tart, it reminds me of weekend markets in Paris, the smell of warm bread, fresh fruit, and buttery texture that melts in mouth. It’s one of those recipes that makes people pause after the first bite, and that’s the kind of joy I love to serve.

Final Thoughts

If you’ve never tried crème fraîche, I hope this inspires you to explore its flavor. Whether you’re making it from scratch or picking it up from the store, it’s a small upgrade that brings big results.

And when you’re ready to turn it into a tart? Invite someone over. This dessert is too good not to share.