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Bastille tart - cocarde cockade

Bastille Day tart recipe with the Tefal Cuisine Companion

I lived in London for some years before moving Down Under. Whist in the UK, I always wondered why this country was still a Constitutional monarchy, not that I disliked paying taxes to the Queen (mh…) I just couldn’t help but wonder, especially each Bastille Day, what would have happened to the UK had they had a revolution!

Bastille Day isn’t called “Jour de la Bastille” in France. French would just say “14 Juillet” or “Fête Nationale”. Whilst celebrating at the French consulate in Chicago years ago, I was told that Americans began calling our French national day “Bastille Day” to draw a distinction between their National Day and ours… “Fourth of July” and “Fourteenth of July” sound quite close!

Bastille tart - cuisine companion

To celebrate our Bastille Day, I made a cocarde tart using my Cuisine Companion. The French Cockade is blue in the centre, then white and red on the outside. I also made an RAF cockade (blue outside, red in the centre) as I love blueberries. Upon realising that the St George’s Cross of the union flag could be confused with the Iron Cross used on German aircrafts, the British RAF followed the lead of the French and made their own cockade with blue, white and red, albeit reversed.

Tarte Cocarde for Bastille Day: An original recipe by Olivia G. made with the Cuisine Companion. (Yields four 12cm tart shells)

Ingredients for the tart shells:

  • 150 g flour
  • 80 g butter (room temperature)
  • 50 g icing sugar
  • 2 egg yolks (keep the egg whites for the filling)

Ingredients for the filling:

  • 2 egg whites
  • 4 tbsp icing sugar (I use 15ml Tbsp)
  • 125 g mascarpone
  • 1 tbsp amaretto (optional)
  • fruits: blueberries, raspberries and strawberries

Bastille Tart - Making tart shells

  1. Pre heat your oven to 180°C. In the Cuisine companion fitted with the kneading crushing blade, put the flour, icing sugar, butter and mix at speed 8 for 1 minute. The texture will be very crumbly. Put the 2 egg yolks and mix at speed 6 for 1 minute. A dough should form. Empty the bowl, cover the dough with cling and put in the fridge for 30 minutes (or the freezer for 10 minutes if you hate waiting!)
  2. Cut the dough in 4 and roll each quarter between 2 baking sheets. Lay the circles in the tins and press gently to extend the pastry up to the side of the tins. Use pie weighs or lentils/rice and cook for 10 minutes with the weights, and 10 more without the weights. Leave the shells to cool.Bastille Tart - Cooling tart shells
  3. Remove the kneading crushing blade, and rinse the Cuisine Companion bowl. Dry it and fit it with the whisk. put the 2 egg whites, and mix at speed 7 for 3 minutes. Meanwhile, mix the mascarpone with 1 tbsp amaretto. When there’s 1 minute left, start to pour in the icing sugar 1 tbsp at a time (every 15 seconds).  Put half of the amaretto+mascarpone mixture in and mix at speed 2 for 1 minute. When there’s 30 second left, put the remaining half.
  4. Put the filling in the tart shells and place the fruits so they form a cockade.

Bastille tart - cockade

Et voilà! you’ve got your cocarde Bastille Day tarts! The Cocarde was initially green, green being the colour for hope. When the insurgents realised that green was the king’s brother’s colour, the cocarde was blue and red. There are many legends surrounding the cocarde’s creation, and though to date, no official law defines the colour of our French cocarde, women could be sentenced to jail for not wearing it back in 1793.

So tell me dear reader, how will you celebrate Bastille Day?

Bastille tart - cocarde cockade

Mademoiselle was gifted a free Cuisine Companion thanks to Tefal. Opinions are our own.