Kir royal regatta

Impress your guests with Andrew Nutter's delicious tartlet boats, topped with soft fruit and sailing on a Kir sabayon sea
By Andrew Nutter
Kir royal regatta
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 1 hour 30 minutes plus 30 mins chilling plus cooling
  • Effort: hard



  • 500 g plain flour
  • 175 g icing sugar
  • 240 g butter, diced
  • 1 egg
  • 1 egg yolk

For the crème patissiere:

  • 300 ml milk
  • 1 vanilla pod
  • 3 egg yolks
  • 50 g caster sugar
  • 25 g plain flour
  • 50 g blackcurrants
  • 400 g mixed soft fruit, (such as raspberries, strawberries, blueberries, red currants, white currants)

For the kir royal sabayon:

  • 4 egg yolks
  • 70 g sugar
  • 3 tbsp crème de cassis
  • 300 ml champagne
  • 1/2 vanilla pod, split

To serve:

  • 6 sail-shaped tuiles
  • sprigs of fresh mint
  • dusting of icing sugar


1. First make the sweet pastry. Sift the flour and icing sugar into a bowl. Rub in the butter until absorbed then mix in the egg and yolk until the mixture binds together. Wrap in cling film and chill for 30 minutes.2. Preheat the oven to 170°C/gas 3.3. Roll out the pastry finely and use it to line 6 boat-shaped tartlet cases. 4. Bake the pastry cases in the oven for 15 minutes until golden. Remove from the oven and set aside to cool.5. To make the crème patissiere, bring the milk and vanilla pod to the boil in a saucepan.6. Meanwhile, whisk together the egg yolks and caster sugar, then the flour.7. Pour the scalding milk onto the egg yolk mixture, discarding the vanilla pod and whisking constantly as you add it in.8. Return the egg yolk mixture to the pan and cook, stirring, for about 2 minutes until thickened.9. Mix in blackcurrants and set aside to cool.10. Once cool, fill the tartlet cases with the crème patisserie. Top each tartlet with extra mixed berries.11. To make the kir royale sabayon, place the egg yolks, sugar, crème de cassis and champagne in a bowl. Scrape out the vanilla pod into the champagne mixture.12. Whisk the champagne mixture together over a saucepan of boiling water until the mixture becomes light and fluffy.13. Place each mixed berry tartlet on a serving plate. Dust with icing sugar, construct the sail tuile and finally pour around the kir royal sabayon. Decorate with mint, dust with icing sugar and serve at once.

Rate This Recipe