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.
5,3323.7/5 for 3 ratings
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Last modified on: August 11th 2019

For 1 tart, you will need:

Change those ingredients for: 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.
Keeping: A day or two in the fridge, covered with plastic film.
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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?

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
814 Kcal or 3,408 Kj10 gr101 gr44 gr
41 %4 %10 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
111 Kcal or 465 Kj1 gr14 gr6 gr
6 %1 %1 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
814 Kcal or 3,408 Kj10 gr101 gr44 gr
41 %4 %10 %7 %
% 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?

Note : These prices are only approximate

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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: Breton apple and rhubarb tart , Raspberry tart, ... All
Fruit crémeuxFruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Breton apple and rhubarb tart , ... All
White chocolateWhite chocolate: You can check-out other recipes which use it, like for example: How to keep a tart pastry case crisp, Strawberry tart, Raspberry tart, Two-coloured chocolate-orange tart, Tea and white chocolate biscuits, ... All
VerbenaVerbena: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, ... All

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