Binary Tart


When I first heard about the binary code, I remember being totally fascinated. To be able to transform any number in just a succession of 0 and 1, was for me absolutely incredible. 
Soon, I was about to find out that, for any computer, at the very lowest level, everything is transformed in 0 and 1. 
My fascination with the binary code, lead me to chose a career in IT.  Now, a bit more than 30 years after, I am still impressed by how these 2 numbers stay behind all the computers, tablets phones or any electronic device.
The new generation that grew up swiping on the tablets, playing sophisticated games, browse on the web or watch movies take this for granted. Do they know that everything is reduced to 0 and 1?
Probably not and actually, they do not need to know all the details behind it. We are just users and thankfully there were other great minds who simplified our digital life and brought the user interface close to a more human natural response.
I grew up with numbers, I grew up with binary code and hexadecimal code. I've learned about assembly code, programming languages and sophisticated algorithms, but still, the base of any computer is just 0 and 1.
But I am not here to talk about IT, I do this every day in my full-time job.  I am here to show you a tart that I made, in a binary style, to honour these 2 numbers and what they mean to us.

It is a fruit tart with berry filling while the digits are slices of mango.
The idea of such a design came to me after seeing the beautiful tarts of a very talented baker @lokohitchen. Thank you, Lauren, you opened a new "door" for me.

The tart is not very sweet but is super delicious. I was also happy to use my new crust recipe based on discarded sourdough. The filling is based on all sorts of berries and has a smooth consistency. I love the texture and taste.
Bellow is the recipe.


  • 500g berries (I used frozen)
  • 100g sugar 
  • juice of 1/2 lemon
  • a pinch of salt
  • 220g eggs ( I used 11 yolks + 1 egg; otherwise full 4 eggs should reach the quantity)
  • 125g butter (cold, diced)

  • 2 mango fruits for decoration (sliced)

  1. Bake fully the crust and have it ready before passing to the filling preparation.
  2. Blend the defrosted berries with sugar.
  3. Put this into a small pan and bring it to a boil. Let the fruit pulp on heat for 5 minutes while mixing with a spoon.
  4. Strain the pulp to extract a fine juice and discard (or simply eat) the remaining thick part.
  5. Put the juice back in the pan and add the lemon juice, eggs and salt.
  6. On low heat, mix continuously this with a whisk. It takes a few minutes until is getting thick, then remove it from the heating.
  7. You'll need to let it cool until it reaches 45ºC. Put a lid on top and, while cooling, stir from time to time to avoid creating a crust.
  8. When it reached the right temperature, add the cold butter and whisk until is completely incorporated.
  9. Pour the filling on the baked crust. Level it nicely with a knife and put it in the fridge.
  10. Meanwhile, prepare for the decoration. Cut the mango in fine slices and with a cookie cutter make the shapes. I had cutters for the 0s but for the 1s, I had to cut them manually with a knife. It takes a bit of patience but I am happy with my resulting binary tart.


Post a Comment