Sablé Breton Tart (VIDEO)

5 from 12 votes

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

Cook Time1

Waiting Time4

Total Time5

Course: Dessert

Cuisine: French

Servings:

Calories: 527kcal

Author: Katalin Nagy

Equipment

Ingredients

Creme mousseline

250 g Whole milk
50 g Granulated sugar
40 g Egg yolk approx. yolk of 2 eggs
12.5 g Corn starch
12.5 g All purpose flour
1 teaspoon Vanilla bean paste
50 g Unsalted butter room temperature, soft - will be mixed into pastry cream straight after it is cooked
50 g Unsalted butter room temperature, soft - will be whipped into the pastry cream to make the mousseline cream

Sablé Breton

95 g Unsalted butter room temperature, soft
85 g Icing sugar
40 g Egg yolk
20 g Almond flour sifted
100 g Pastry flour
½ Teaspoon Baking powder
½ Teaspoon Salt

Raspbbery coulis

160 g Raspberry fresh or frozen, first blend the fruit and run it through a sieve to get rid of the seeds, then measure
45 g Granulated sugar
10 g Lemon juice freshly squeezed

Metric - US Customary

Instructions

Start with pastry cream

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'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

Sable Breton tart crust

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

Raspberry coulis

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

Mousseline cream

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 ¼ of the cream with a small amount of (one tablespoon) raspberry coulis

Assemble

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

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Butter and Salt are the heart of this recipe. Use high-quality 82% fat content European butter and Good quality sea salt
In case of nut allergy, almond can be replaced with an equal amount of flour

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Preparing the Sable Breton is simple, however, make sure you whip the butter and sugar & egg yolk mixture for a good couple of minutes until really fluffy
While making Creme mousseline, it is crucial that both the pastry cream as well as the butter is at room temperature
I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature

Nutrition