La tarte Vaudoise à la crème - cream tart from the Vaud region



  • 75g of whole milk, lukewarm
  • 100g of unsalted butter, softened
  • 400g of double cream
  • 10g of butter, cut into very small pieces

Store Cupboard

  • 15g of fresh yeast
  • 220g of strong white bread flour
  • 1 pinch of flaky sea salt
  • 101 tsp golden caster sugar
  • 10g of plain flour, (1 level tbsp)


  • dessert wine, Nancy paired the tart with Douceur d'Automne Vin Doux