Raspberry Tart, Sablé Breton Crust - Tarte aux framboises façon sablé breton

Brittany is the westernmost region of France, famous for its cider, crêpes and sablés, which are the inspiration for the crust. The buttery and crumbly texture works great in contrast with the sweet diplomate cream and the fresh raspberries .This tart is among my favourites, because it is actually quite easy to make, and the result looks spectacular.

Serves 6 to 8 slices.

Prep time : 35 mn + 2 hours to cool - Cooking time : 15 mn

Difficulty: **

Baking equipment needed :

- One springform cake tin or one cake ring (rectangular : side ab. 22 cm/9 in; round : diameter ab. 22 cm/9 in)

- One hand blender (Recommended)

- One sieve (Optional)

Ingredients :

For the cream

- 75 gr granulated sugar

- 2 egg yolks

- 30 gr cornstarch

- 30 cL whole milk

- 4 gelatine sheets

- 2 tablespoons hot water

- 45 gr butter

- 15 cL whipping cream, very cold

For the sablé breton crust

- 100 gr butter, softened

- 90 gr caster sugar

- 135 gr all-purpose flour

- a pinch of salt

- 8 gr (app. 2 teaspoons or 2/3 of a pack) baking powder

For the topping

- About 400 gr raspberries or strawberries

- Optional : 1 tablespoon honey OR ¼ cup apricot jam OR 1 packet clear glaze (Dr. Oetker ) OR 2 tablespoons powdered sugar

For the filling (crème diplomate)

- In a mixing bowl, whisk together the egg yolk and the sugar until white and fluffy. (Picture 1) Whisk in the corn starch.

- Soak the gelatin sheets in cold water.

- In a saucepan, heat the milk on medium heat. Pour the milk over the egg mixture, still stirring vigorously - you don't want to cook the eggs! (See Some problems... and some solutions at the bottom of the page)

- Put the batter milk + eggs back into the saucepan (Picture 2), and let it thicken on medium heat, stirring constantly. Keep stirring for 5 minutes, until the cream becomes quite thick. (Picture 3)

- Once soft (after around 10 minutes of soaking), squeeze the gelatine sheets gently to remove excess water. Dissolve them in hot water and add to the hot cream and whisk vigorously. Leave the cream to cool down a little.

- Add the butter cut into little pieces, and mix with a hand blender. (If you don’t have one, whisk the butter in VERY vigorously). (Picture 4) Leave the cream to cool in the fridge for at least two hours. You will add the whipped cream afterwards.

For the sablé breton crust

- Preheat the oven to 170°C/340°F.

- In a mixing bowl, combine the sugar, flour, salt and baking powder. Cut the butter into chunks (Picture 5) and rub it into the mix with your hands until you get a thick, dry crumble-like texture. (Picture 6)

- Add the egg yolks and rub them into the mix from the tips of your fingers, until just incorporated- do not overmix. Your mixture should be wet but still slightly crumbly. (Picture 7)

- Grease the springform tin (sides and bottom) or the ring. Press the mixture with the tips of your fingers into the tin or the ring placed on a baking sheet covered with baking parchment. Try to get the mixture as flat as possible – you can use the bottom of a glass to help you. (Picture 8)

- Bake for around 10-15 minutes- the crust should be golden brown and NOT rock-hard (it will harden as it cools down). If you are not sure, place some aluminium foil over the crust as soon as it is coloured, then leave to bake up to 15 minutes. Leave the crust to cool on a cooling rack.

Assembly

- Whip the cream into a Chantilly cream and fold it delicately into the cream with a spatula. (Picture 9)

- Gently spread the cream on the crust with a spatula (Picture 10) and place the raspberries on top. (Picture 11) You can add a drizzle of honey, sift powdered sugar over the tart or brush it lightly with some clear glaze ( Dr Oetker) or melted apricot jam. Leave to cool down in the fridge for two hours.