Breton strawberry and verbena tart
1 hour 50 min.
Easy
3.55 €
1 tart
5 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 40 min.
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.
Stage 3 - ⌛ 40 min.
Pour on top of the sablé base.
Leave to set in the fridge for about an hour.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 15 min.
Stage 6 - ⌛ 5 min.
Stage 7 - ⌛ 1 min.
Refrigerate before serving.
- For 1 tart : 3.55 €
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Breton sablé biscuit dough
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