This delicious and super decorative Sablé Breton tart, filled with raspberry confit and two types of custard, will be one f your favourite French pâtissérie-style dessert.
💡 Top Tip: Remember, the entire pastry-making process is a balancing exercise between keeping the dough cold enough, but not too cold - to be able to comfortable handle it.
The Sable Breton pastry is a super simple recipe in terms of the ingredients.
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Cream butter, egg yolks with powder sugar. Then, add the dry ingredients. Spread the dough on a silicone mat and chill before baking.
Bake the Sable Breton at 175C / 356F for 20-25 minutes, with a cake ring around it, so it won't spread during baking. Let it cool completely before removing the ring.
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Prepare Raspberry confit, fresh fruit and two kinds of pastry cream for decorating this fruit tart. Spread the raspberry confit on top of the sable breton.
Pipe cream on top altering between the vanilla bean and raspberry one. Dust around with powdered sugar. Decorate further with mint leaves and fresh raspberry.
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Sablé Breton is a super versatile pastry. The dough can be made into cookies, can be used as a base of a cake, or tarts like this Raspberry Vanilla Sable Breton recipe.