This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
52 K 3/5 (4 reviews)
1 hour 50 min.
Easy
3.55 €
1 tart
5 IngredientsLast modified on: August 11th 2019
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 for this recipe
Preparation: 1 hour 50 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
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)
Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , 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: Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, Breton apple and rhubarb tart , ... See them all 5
White chocolate
Like these other recipes: Tea and white chocolate biscuits, Strawberry tart, Blackberry and almond fondant tart, Strawberry Verveine Tart , How to keep a tart pastry case crisp, ... See them all 8
Verbena
Like these other recipes: Pear verbena tarts, Verbena flan, Chocolate-verbena cream, Apple and blackcurrant tarts, Little apple and verbena tarts, ... See them all 7
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011324 K3.8 25 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012240 K4.3 35 min.
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts. October 13th 2010343 K4 1 hour 25 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise). February 21th 2011257 K4.1 2 hours 35 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012366 K3.8 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.