Sablé breton strawberry and bergamot

Pastry recipe

For 10 portions

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Sablé breton strawberry and bergamot
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. 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.
     

  2. 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.
     

  3. 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

  4. 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

  5. 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.

  6. 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.

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