Crème Fraîche Brioche Tart with Fresh Berries

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.

5 from 1 vote

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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

Cook Time: 0

Resting Time: 12

Total Time: 12 5

Servings:

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