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Sablé Breton Cream Tart



Sablé Breton Cream Tart

Baking pan: 20cm diameter
Baking time: 18-20 minutes. Using a low-side ring/pan powerfulness get got a shorter time.
The sable/shortcut pastry has 1 cm thick

Sable/shortcrust base:
90g butter, room temperature
80g plainly flour
35g powdered sugar
A pinch of body of body of water salt

I a bowl, smoothen the butter. Sift flour as well as powdered carbohydrate over the butter. Add a pinch of body of body of water salt. Mix until smooth.
Spread on circular springform baking pan amongst parchment paper, evenly.
Bake at 180°C preheated an oven, for 18-20 minutes. If using a low-side telephone or pan, powerfulness get got a shorter fourth dimension to bake.
Cool downwards as well as take from the pan, pare off the paper. Put on the serving plate.

Cream frosting:
250ml cream
1 tbsp sugar
1/2 tsp cream of tartar
food coloring
(piping bags as well as pipage tips)
Beat cream, 1 tbsp carbohydrate as well as 1/2 tsp cream of tartar until theater peak. Divide into a color of your choice. Pipe onto the sable. Chill inward the fridge.