Recipe of Super Quick Homemade Tarte aux Fraises, Sablé breton et Ganache pistache

AditGallery    August 01, 2022    French Food    Comment   

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Tarte aux Fraises, Sablé breton et Ganache pistache. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tarte aux Fraises, Sablé breton et Ganache pistache, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte aux Fraises, Sablé breton et Ganache pistache delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte aux Fraises, Sablé breton et Ganache pistache is 6/8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Tarte aux Fraises, Sablé breton et Ganache pistache using 11 ingredients and 5 steps. Here is how you can achieve it.

Je vous propose aujourd’hui une tarte aux fraises, sablé breton et ganache pistache. Tout pour faire le plein de soleil et de fruits de saison. Un vrai régal pour les papilles !

Ingredients and spices that need to be Get to make Tarte aux Fraises, Sablé breton et Ganache pistache:

1. 150 g farine
2. 90 g beurre doux ramolli
3. 80 g sucre roux
4. 3 jaunes d’œuf
5. 1/2 sachet de levure chimique
6. 200 g chocolat blanc pâtissier
7. 2 cs pâte de pistache (en coop bio)
8. 85 ml + 180ml crème liquide entière 30%mg
9. 2 gouttes extrait d'amande amère
10. 500 g fraises
11. 1 petite poignée de pistaches non salées

Steps to make to make Tarte aux Fraises, Sablé breton et Ganache pistache

1. Préparer la ganache : au bain-marie, faire fondre le chocolat blanc haché, la pâte de pistache et 85ml de crème. Bien lisser pour obtenir un mélange homogène. Hors du feu ajouter l'extrait d'amande puis le reste de crème bien froide (180ml) puis filmer au contact et placer au réfrigérateur au moins 3 heures.
2. Ensuite, fouetter cette ganache puissance maximum pendant quelques minutes pour obtenir une consistance à la fois crémeuse et aérée comme une chantilly. Garder au frais en attendant le montage.
3. Préparer le sablé breton : fouetter les jaunes et le sucre jusqu'à ce que le mélange blanchisse. Ajouter le beurre très mou en dés, la farine, la levure. Bien malaxer le tout et former une boule. L'envelopper d'un film et placer au réfrigérateur 1h.
4. Préchauffer le four à 180° chaleur traditionnelle. Ensuite abaisser la pâte sur le plan de travail fariné, la découper bien net à l'aide du cercle pâtissier (le mien fait 24cm de diamètre). Elle va lever en cours de cuisson. Déposer le cercle avec la pâte sur une plaque de cuisson recouverte d'un papier sulfurisé ou silicone. Enfourner 15 minutes (doit être bien doré). Laisser tiédir hors du four, puis retirer le cercle. Laisser totalement refroidir avant le montage de la tarte.
5. Montage : garnir de ganache montée à la pistache une poche à douille munie d'un embout cannelé, décorer le sablé breton selon vos désirs. Ajouter les fraises coupées en deux. Parsemer de pistaches concassées.

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So that is going to wrap this up for this exceptional food Easiest Way to Make Ultimate Tarte aux Fraises, Sablé breton et Ganache pistache. Thanks so much for your time. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!