https://www.copymethat.com/r/ml1ffbcu2n/sable-breton-tart/
149687723
coj2lf3
ml1ffbcu2n
2024-12-21 01:21:44
Sablé Breton Tart
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Ingredients
- subheading: Creme mousseline:
- 250 g ( 1 cups) Whole milk
- 50 g ( ¼ cups) Granulated sugar
- 40 g ( ⅕ cups) Egg yolk approx. yolk of 2 eggs
- 12.5 g ( 1¼ Tablespoon) Corn starch
- 12.5 g ( 1¼ Tablespoon) All purpose flour
- 1 teaspoon Vanilla bean paste
- 50 g ( ¼ cups) Unsalted butter room temperature, soft - will be mixed into pastry cream straight after it is cooked
- 50 g ( ¼) Unsalted butter room temperature, soft - will be whipped into the pastry cream to make the mousseline cream
- subheading: Sablé Breton:
- 95 g ( ½ cups) Unsalted butter room temperature, soft
- 85 g ( ¾ cups) Icing sugar
- 40 g ( ⅕ cups) Egg yolk
- 20 g ( ⅕ cups) Almond flour sifted
- 100 g ( ¾ cups) Pastry flour
- ½ Teaspoon Baking powder
- ½ Teaspoon Salt
- subheading: Raspbbery coulis:
- 160 g ( 1⅓ cups) Raspberry fresh or frozen, first blend the fruit and run it through a sieve to get rid of the seeds, then measure
- 45 g ( ¼ cups) Granulated sugar
- 10 g ( 1 tablespoon) Lemon juice freshly squeezed
- US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Steps
Directions at spatuladesserts.com
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