Breton strawberry and verbena tart (Slideshow version)
Stage 1/7 : 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.