Sablé breton strawberry and bergamot
Pastry recipeFor 10 portions
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Sablé Breton
Ingredients
- Sugar - 100g
- Lemon zest - 0,5
- Butter - 100g
- Flour - 135g
- Baking powder - 3,5g
- Salt - 1 pinch
- Egg yolk - 50g
Mix all ingredients.
Knead until a homogeneous mass.
Allow to stand overnight.
Roll out the dough.Cut into the desired shape.
Bake until golden brown in a preheated oven at 170°C.
Allow to cool.
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Biscuit
Ingredients
- Almond powder - 100g
- Icing sugar - 40g
- Flour - 20g
- Egg white - 120g
- Sugar - 65g
Mix the almonds with the icing sugar and flour.
Whisk the egg whites with the sugar.
Add the almond powder add fold.
Spread the dough on a sheet of baking parchment and bake in a preheated oven at 180°C.
Allow the biscuit to cool.
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Strawberry jelly
Ingredients
- Frozen fruit purée 100%: Strawberry - 200g
- Sugar - 35g
- Gelatine (sheet) - 6g (soaked in cold water)
Heat the strawberry puree with the sugar.
Add the gelatine.
Allow to cool.
Fill for 1/4 a circle of diameter 12 cm.Allow to set.
Cover with a circle of biscuit.
In this step
Frozen fruit purées -
Bergamot jelly
Ingredients
- Frozen fruit purée 100% : Bergamot - 70g
- Sugar - 12g
- Gelatine (sheet) - 2g (soaked in cold water)
Bring the juice and sugar to a boil.
Add the gelatine.
Allow to cool.
Pour onto the biscuit and let jelly.
Cover with a circle of biscuit.
In this step
Frozen fruit purées -
Yoghurt mousse
Ingredients
- Water - 10g
- Sugar - 25g
- Vanilla pods - 0,5
- Whipped cream - 95g
- Natural yogurt - 240g
- Egg yolk - 15g
- Gelatine (sheet) - 3g (soaked in cold water)
Mix the yolks with the water, sugar and vanilla.
Whisk until a sabayon.
Add gelatine and whisk until 37°C.
Add the cream and whipped cream.
Fold.
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Assembly
Place the desired shape on butter paper.
Fill a third of the form with the cream mousse.
Push in the strawberry circle.
Cover with the biscuit.
Put the tart in the freezer for 2 hours.
Take out of the shape.
Spray the surface of the tart.
