I have been making this lovely little Flag tart from Martha since 2002. It originally appeared on the cover of her July 2001 issue. But inside it was made for a story on Bastille Day.... C'est bonne! I must make it. It is not for the faint of heart and takes many steps. The homemade Creme Fraiche needs to be started 48 hours out and then depending on the amount of people and the number of tart pans you have, it could be even more steps. I finally got 3 of the rectangular tart pans so that I can make many at once. I saw that the video of Martha making them was on On Demand as well as iTunes. But in the video they don't do the chocolate layer in the bottom of the tart shell that the recipe calls for or the creme fraiche. You can buy creme fraiche but it is like Lemon Curd or Salad Dressing. They are so good homemade and easy, why not make it yourself!
Homemade Creme Fraiche
1 cup Heavy Cream
2 tablespoons Buttermilk
In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
I will be making it again this year for both the 4th and Bastille day, I will share lots of pictures with you then.
Check out all of the other great Memorial day desserts Martha has as well:
