Breton strawberry and verbena tart

A recipe from cooking-ez.com

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

Times:

Preparation
1 hour 47 min.

Step by step recipe

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.
2	Sit the sablé base on a sheet of cooking parchment, laid on a baking sheet, and place a dessert ring over it.
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.
4	When the crémeux is set, sit the tart (still in its dessert ring) on its serving plate.
5	Arrange a layer of fresh strawberries on top. Use small ones if possible that do not need to be cut.
6	For a more attractive finish, glaze the top, using a brush, then remove the dessert ring.
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?

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