Name: Strawberry & Pistachio Breton Tart
Yield: Makes 2 tarts (each serves 6-8)
Cuisine: French
Ingredients: 1 quantity of Fruit Confiture made with strawberries and strawberry purée; 1 quantity of Crystallized Pistachios; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Curls; 100 g (3½ oz) Light Fruit Nappage; 12 fresh raspberries; ½ quantity of Sable Breton; 75 g (2¾ oz) Pistachio Paste; edible gold leaf to decorate; 12 fresh blueberries; 40 fresh strawberries hulled and halved; 1 quantity of Crème Mousseline

Preparation info

Makes 2 tarts (each serves
6-8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Suzue and I first starting using sable Breton as a base for tarts during our time at The Savoy as it has a wonderful crisp, crumbly texture. The Breton base is easier to make than lining tarts - this was especially useful during the weekends at The Savoy when Suzue had to create hundreds of smaller versions of these beautiful tarts.

Ingredients

1 quantity of Fruit Confiture made with strawberries and strawberry purée
½ quantity of Sable Breton</

Method

Prepare the confiture & pastry

Prepare the confiture as instructed. Prepare the Sable Breton and rest as instructed. Roll the pastry out to 8mm (⅓ inch) thick. Chill for 1 hour.
Temper the chocolate and make the decorations as instructed. Leave in a cool, dry place to set for 2 hours. Preh