Art de bon goût

Tasteful art you can indulge in

Hello everyone! This is Camille, your passionate director of Beauchamp Art Galleries. If art shapes my life, cooking adds the vibrant colours to it! Today, I'm super excited to launch a culinary series that, I hope, will awaken your taste buds as much as your creativity!

In this gastronomic adventure, I've asked a few artists to unveil their favorite recipes — comfort foods, classic dishes revisited, and more. My challenge? Choose a recipe and add my personal touch, while keeping the artist's distinctive signature.

To kick things off, let me introduce: Annie Labbé's mascarpone and strawberry tart. A recipe so coveted that her friends constantly request it at every gathering. The freshness of the strawberries, bright and appetizing, heralds the onset of summer, and I made sure my version reflects the vibrancy and passion of Annie Labbé's Rothko-esque squares series.

So here it is, without further ado, my exclusive version of this legendary tart, specially reworked for you! Experience a blend of art and taste. Follow us to discover even more culinary creations to come.

Bon appétit!


Mascarpone and Strawberry Squares


1 cup graham cracker crumbs
2 tbsp sugar
45g melted unsalted butter

1 1/2 cups mascarpone cheese
1/2 cup sugar
A dash of vanilla extract
1/2 cup whipped cream (35% cream)

1 cup fresh strawberries, or the same amount frozen and thawed
1/4 cup sugar
Zest of one lemon


  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the melted butter, graham cracker crumbs, and sugar. Spread the mixture in a silicone square mold. Flatten the mixture evenly.
  3. Bake for 7-8 minutes or until the small crusts are golden brown.
  4. Let the crust cool completely. A quick trip to the freezer can speed up the process.

  1. Using an electric mixer, whip the mascarpone cheese, sugar, and vanilla.
  2. Gently fold in the whipped cream until you get a smooth mixture. Spread the filling over the cooled crust.

  1. In a bowl or measuring cup, put the strawberries and sugar. Blend with an immersion blender to get a smooth puree. Strain if you want to remove the small seeds.
  2. Add the lemon zest to the mixture.
  3. Pour the coulis evenly over the filling.


Once assembled, refrigerate to allow the cheese and coulis to set slightly. A quick chill in the freezer can work. And why not leave them in the freezer to make perfect frozen bars for the summer?


Follow Camille on Instagram for more beautiful food and recipe inspiration.

And now, discover or rediscover Annie Labbé and her collection:

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