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.
46 K 3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: August 11th 2019
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 50 min.
When should you start or finish this recipe?
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.
Breton strawberry and verbena tart
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
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
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
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
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
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
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %1,070 RDI=100 %330 RDI=50 %3,360 RDI=170 %14,090 RDI: 170 %
Per 100 g9 RDI=4 %150 RDI=10 %50 RDI=7 %480 RDI=20 %2,010 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 tart : 3.55 €

Change currency:

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)
Other recipes you may also like
Apple Tatin Terrine
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
December 14th 201485 K4.1 3 hours 30 min.
Chocolate madeleines
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.
March 10th 2019310 K3.8 1 hour 15 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013864 K 44.7 55 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017524 K4.3 2 hours 40 min.
Sausage mushroom and cheese crumble
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
May 10th 2023251 K 24.6 2 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page