sable breton

Sablé Breton is a delicious French pâtissérie-style buttery pastry often used as a base of a cake, tart, or simply enjoyed as sable cookies. This Sablé Breton tart filled with raspberry confit, custard - creme mousseline to be exact - and raspberries is one of the most delicious and prettiest desserts ever

Sablé Breton Tart (VIDEO)

250 g Whole milk

g sugar

12.5 g Corn starch

12.5 g All purpose flour

Vanilla bean paste

butter

Unsalted butter (room temperature, soft)

Icing sugar

g Egg yolk

g Almond flour (sifted)

g Pastry flour

½ Teaspoon Baking powder

Salt

sugar

Lemon juice (freshly squeezed)

Start with making a Pastry cream. In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes. Mix in corn starch, flour, and vanilla with until throughly incorporated and have a smooth paste

Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see my tips above. Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don&#39;t worry just keep whisking and the cream will get smooth and glossy

If in doubt, strain the pastry cream for a lump free, creamy end result

Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool

Start with pastry cream

Cream butter for a few minutes until becomes really fluffy

Similarly to the butter, cream powdered sugar with egg yolk for a couple of minutes until pale

Using a Rubber spatula fold creamed butter into creamed egg yolk mixture until combined

Sift in dry ingredients (flour, almond flour, baking powder, salt) and mix throughout. If the dough is too runny, chill it in the fridge for 10-15 minutes, otherwise, continue with spreading the dough onto a Silicone baking mat (or baking sheet) using an Offset spatula.

Aim to spread the dough in a circle of 19cm / 7.5inches in diameter. Place a Mousse cake ring (adjustable in size) on top of the dough or use a spring-form (only the side part, not the bottom) so the dough won´t spread while baking

Chill the dough in the fridge for 1hour before baking, or freeze for 15 minutes while preheating the oven to 180C / 356F.

Bake it for 20-25 minutes, until risen and golden brown.

Let it come to room temperature, then remove the cake ring

Sable Breton tart crust

Blend the raspberries and run in through a sieve to get rid of the seeds.

Then, cook with sugar and lemon juice over medium heat until slightly thickens to be able to spread on the Sable Breton tart crust

Raspberry coulis

Crème mousseline can be made with room temp pastry cream and room temp butter. Make sure everything is at room temp otherwise the mixture might curdle

Once pastry cream cooled to room temp, prepare the mousseline cream by whipping room temp butter first for 1-2 minutes

Start adding in the room temp pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny

For the raspberry mousseline cream mix 1/4 of the cream with a small amount of (one tablespoon) raspberry coulis

Mousseline cream

Spread the raspberry confit on top of the tart then pipe creme mousseline on top altering between the vanilla bean and raspberry one

Dust around the edges with powdered sugar, then place a few green leaves eg. mint, and raspberries on top

Store in fridge

Assemble

https://embed.mediavine.com/videos/wyet6npykgsnjlsptjon

ablé Breton is a delicious French pâtissérie-style buttery pastry often used as a base of a cake, tart, or simply enjoyed as sable cookies. This Sablé Breton tart filled with raspberry confit, custard - creme mousseline to be exact - and raspberries is a delicious and super decorative dessert that you will be able to make easily following my step-by-step Baking Guide.

Sablé Breton

This wonderful buttery crust made with two kinds of sugar and vanilla is the perfect base for all your baking needs. Great for pies, cheesecakes, and tarts.

Shortbread Crust {Sablé Breton}

butter (at room temperature)

brown sugar (packed)

vanilla bean paste

all-purpose flour

flour

salt

Preheat the oven to 300°F/148°C and grease a 9-inch removable bottom tart pan.

Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy, about 3 minutes. It&#39;s an important step to beat the butter and sugar well together when making shortbread, as this ensures the shortbread is light, crisp, and holds together.

In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).

Transfer the mixture to the pan and press it evenly around the base and sides. Use a fork to dock the bottom of the dough all over.

Cover with plastic wrap and allow the dough to rest for at least 30 minutes.

If using a filling that needs to bake in the crust, partially bake the crust for 15 minutes, then fill and bake as directed. If you&#39;re using it for a shell, bake for 45 minutes or until the edges are lightly browned.

Cool completely in the pan on a cooling rack before pressing the bottom of the pan up through the middle and gently remove it from the pan before filling.

Top 2 sable breton recipes from across the web

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Sablé Breton Tart (VIDEO)

Shortbread Crust {Sablé Breton}

Top 2 sable breton recipes from across the web

The most viewed sable breton recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sablé Breton Tart (VIDEO)

Shortbread Crust {Sablé Breton}

The most viewed sable breton recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine