Tarte sablé breton framboise
Perhaps a healthy alternative to the traditional recipe substituting Fromage Frais instead of Chantilly cream. Also the Cotswold Crunch flour makes a great shortbread and is a great alternative to the traditional T55 flour
Ingredients
- 2 Egg yolks
- 70 g Granulated sugar
- 80 g Unsalted butter room temperature
- 105 g T55 Flour or Cotswold Crunch Maize Flour
- 3 g Baking powder
- 1 pinch Sea salt
La Garniture
- 200 g Fromage Frais
- 200 g Raspberries
Instructions
- Preheat the oven to 180’C
- Whisk the eggs and Sugar
- Add the butter and whisk until thoroughly combined
- Add the flour, baking powder and sea salt and by hand, mix with a spatula until you have an even dough.
- Grease and lightly flour a cake tin with a removable base.
- Put the dough into the cake tin and using a spatula to evenly distribute and level the dough. This is probably easier by holding the spatula still and continuously turning the tin
- Bake at 180C for 20 minutes
- Remove the base from out of the cake tin, allow to cool for 10 minutes or so before removing the shortbread onto the cooling rack.
- When cool and just before serving, put the short bread onto a cake plate or other very flat plate. Cover with fromage frais and then place the raspberries all over the tart.
Tried this recipe?Let us know how it was!