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Sablé breton Strawberry and Bergamot

A creation by Peter Coucquyt

Sablé breton Strawberry and Bergamot

For 10 portions.

Sablé Breton

  • Egg yolk - 50 g
  • White sugar - 100 g
  • Lemon peel - 0,5
  • Butter - 100 g
  • Wheat flour - 135 g
  • Baking powder - 3,5 g
  • 1 pinch salt
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.

Biscuit

  • Almond powder - 100 g
  • Sugar powder - 40 g
  • Wheat flour - 20 g
  • Egg white - 120 g
  • Sugar - 65 g
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.

Strawberry jelly

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.

Bergamot jelly

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.

Yoghurt mousse

  • Egg yolk - 15 g
  • Water - 10 g
  • Sugar - 25 g
  • Vanilla pod - 0,5
  • gelatine leave, soaked in cold water - 3 g
  • whipped cream - 95 g
  • Yoghurt - 240 g
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.

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.