Breton strawberry and verbena tart


Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
16K 3 3.7
Grade this recipe:

Last modified on: August 11th 2019

Keywords for this recipe:PastryPastriesCakeTartBrittanySabléVerbenaStrawberriesWhite chocolate

For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationStart to finish
1 hour 47 min.1 hour 47 min.
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Step by step recipe


Stage 1 - 40 min.
Breton strawberry and verbena tart : Photo of step #1
Prepare the sablé base with 350 g Breton sablé biscuit dough, as explained here.

Leave to cool, then use a brush to coat the top with 50 g white chocolate, melted over a bain-marie. Leave to set.

This coating stops the crémeux topping soaking into the sablé base, helping it to stay crisp.

Stage 2 - 3 min.
Breton strawberry and verbena tart : Photo of step #2
Sit the sablé base on a sheet of cooking parchment, laid on a baking sheet, and place a dessert ring over it.

Stage 3 - 40 min.
Breton strawberry and verbena tart : Photo of step #3
Prepare a verbena crémeux, follwing the method for fruit crémeux, but replace the coulis with verbena-infused cream (heat the cream, then leave the verbena to infuse).

Pour on top of the sablé base.

Leave to set in the fridge for about an hour.

Stage 4 - 3 min.
Breton strawberry and verbena tart : Photo of step #4
When the crémeux is set, sit the tart (still in its dessert ring) on its serving plate.

Stage 5 - 15 min.
Breton strawberry and verbena tart : Photo of step #5
Arrange a layer of fresh strawberries on top. Use small ones if possible that do not need to be cut.

Stage 6 - 5 min.
Breton strawberry and verbena tart : Photo of step #6
For a more attractive finish, glaze the top, using a brush, then remove the dessert ring.

Stage 7 - 1 min.
Breton strawberry and verbena tart : Photo of step #7
Decorate with a sprig of verbena.

Refrigerate before serving.

Remarks

This trio of sablé-crémeux-fruit works very well and lends itself to many variations. Another great topping duo is lime with strawberries, or why not try lemon with raspberries?

Keeping:

A day or two in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
982 Kcal or 4,111 Kj19 gr299 gr89 gr
49 %7 %28 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
134 Kcal or 561 Kj3 gr41 gr12 gr
7 %1 %4 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
982 Kcal or 4,111 Kj19 gr299 gr89 gr
49 %7 %28 %13 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Breton sablé biscuit doughBreton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Raspberry tart, Breton apple and rhubarb tart , ... All
Fruit crémeuxFruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Raspberry tart, Breton apple and rhubarb tart , Apple and blackcurrant tarts, Blackcurrant and chestnut verrines, ... All
White chocolateWhite chocolate: You can check-out other recipes which use it, like for example: Blackberry and almond fondant tart, Corsican tarts, Tea and white chocolate biscuits, Strawberry Verveine Tart , Strawberry tart, ... All
VerbenaVerbena: You can check-out other recipes which use it, like for example: Pear verbena tarts, Apple and blackcurrant tarts, Peach and verbena feuilleté, ... All

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