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.
53 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: Little blackcurrant and vineyard peach sablé tarts , Breton apple and rhubarb tart , Raspberry tart, ... See them all 3
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Apple and blackcurrant tarts, Little blackcurrant and vineyard peach sablé tarts , Raspberry tart, Blackcurrant and chestnut verrines, ... See them all 5
White chocolate
Like these other recipes: Two-coloured chocolate-orange tart, Blackberry and almond fondant tart, Strawberry tart, Raspberry tart, How to keep a tart pastry case crisp, ... See them all 8
Verbena
Like these other recipes: Little apple and verbena tarts, Apple compote with verbena, Verbena flan, Apple and blackcurrant tarts, Salad of vine peaches and apricots with verbena, ... See them all 8
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018273 K4.3 1 hour 55 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011379 K4.3 1 hour 15 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018393 K 14 1 day 1 hour 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018441 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.