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.
37K 3/5 based on 4 reviews
Last modified on: August 11th 2019
Keywords for this recipe:For 1 tart, you will need:
- 1
350 g Breton sablé biscuit dough - 2
50 g white chocolate - 3
300 g Fruit crémeux - 4
Verbena - 5
30 g apricot glaze (optional) - Total weight: 700 grams
Change measures:
Times for this recipe
Preparation: 1 hour 47 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
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.
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.
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.
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.
Pour on top of the sablé base.
Leave to set in the fridge for about an hour.
Stage 4 - 3 min.
When the crémeux is set, sit the tart (still in its dessert ring) on its serving plate.
Stage 5 - 15 min.
Arrange a layer of fresh strawberries on top. Use small ones if possible that do not need to be cut.
Stage 6 - 5 min.
For a more attractive finish, glaze the top, using a brush, then remove the dessert ring.
Stage 7 - 1 min.
Decorate with a sprig of verbena.
Refrigerate before serving.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 1,070 100 % | 330 50 % | 3,360 170 % | 14,090 170 % |
| Per 100 g | 9 4 % | 150 10 % | 50 7 % | 480 20 % | 2,010 20 % |
How much will it cost?
- For 1 tart : 3.54 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Breton 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 , ... See them all 3
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Raspberry tart, Apple and blackcurrant tarts, Blackcurrant and chestnut verrines, Little blackcurrant and vineyard peach sablé tarts , ... See them all 5
White chocolate
Like these other recipes: How to keep a tart pastry case crisp, Strawberry tart, Strawberry Verveine Tart , Blackberry and almond fondant tart, Tea and white chocolate biscuits, ... See them all 8
Verbena
Like these other recipes: Peach and verbena feuilleté, Salad of vine peaches and apricots with verbena, Verbena flan, Pear verbena tarts, Apple and blackcurrant tarts, ... See them all 7
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