Sable breton tartlets with pistachio mousse & chocolate ganache

Ingredients

Sablé Breton

75 grams (5.3 tablespoons) butter

60 grams (4.6 tablespoons) powdered sugar

Pinch of salt

0.5 egg (about 24 grams, or 0.85 ounces)

25 grams (1.5 tablespoons) whipping cream

77 grams (10.6 tablespoons) flour

2 grams (0.4 teaspoons) baking powder

Chocolate Ganache

68 grams (2.4 ounces) bitter chocolate

60 grams (4 tablespoons) whipping cream

Pistachio Mousse

90 grams (6 tablespoons) whipping cream

45 grams (3 tablespoons) milk

3 grams (0.5 teaspoons) gelatin

18 grams (1.2 tablespoons) water for the gelatin

30 grams (1 ounce) white chocolate

15 grams (1 tablespoon) pistachio paste

Instructions

Step 1

This recipe yields four 8 cm (3.15 inch) tartlets.

Step 2

1. In a bowl, cream the softened butter with the powdered sugar and a pinch of salt until smooth. Make sure the butter is at room temperature for easier mixing. Add the egg, at room temperature, and then the cream, stirring well after each addition. Incorporating each ingredient fully ensures a smoother batter.

Step 3

2. Gradually add the flour and baking powder, and mix until you have a thick dough. The consistency should be closer to sponge batter, rather than shortcrust pastry. Be careful not to overmix, to avoid a tough dough.

Step 4

3. Pour the dough into perforated rings set on a perforated mat, filling them about 1.5 cm (0.60 inch) high. Refrigerate for 2 hours. Chilling helps to retain the dough's shape during baking.

Step 5

4. Preheat the oven to 329°F (165°C) and bake for 25 minutes until golden brown. Check the tartlets halfway through and rotate the tray for even baking. Remove the Sablé Breton from the rings while it is still warm and soft. Once cooled, they will harden to a cookie-like texture.

Step 6

5. For the ganache, heat the cream until hot but not boiling. Pour over the chocolate and let it sit until melted. Blend until smooth. Refrigerate for 6-8 hours to stabilize. No need to whip the ganache - blending ensures a smooth texture.

Step 7

6. Soak the gelatin in cold water and set aside to swell. Heat the milk until hot, pour over the white chocolate and pistachio paste, and mix until smooth. Melt the swelled gelatin (10 seconds in the microwave) and mix it into the chocolate-pistachio mixture. Ensure the gelatin is fully dissolved to avoid lumps in the mousse.

Step 8

7. In a separate bowl, whip the cream to soft peaks. Fold the chocolate-milk mixture into the whipped cream until combined. Fill the 'donut' molds with the mousse and freeze until set. Folding gently maintains the airy texture of the mousse.

Step 9

8. Assemble the tartlets by spreading a layer of chocolate ganache on the cooled Sablé Breton. Cover the set mousse with a chocolate velour mixture (50/50 white chocolate and cocoa butter with a bit of green matcha) and place on top of the ganache.

Step 10

9. Fill the grooves with some pistachio paste, as shown in the photo. Decorate the sides of the tartlets with a chocolate side or ground pistachios. These final touches add texture and visual appeal.

Servings

When it comes to serving Sable Breton with Chocolate Ganache and Pistachio Mousse, the possibilities are endless and creativity is key. 🎉 Imagine your pastry as the center stage of a dessert platter adorned with fresh berries and mint leaves for that pop of color. 🍓 A quick dusting of powdered sugar can add an elegant touch, like snow on a mountain peak. ❄️

For a twist, serve individual tartlets on fancy dessert plates with a small drizzle of raspberry sauce for a delightful balance of flavors. 🍇 If you're feeling particularly indulgent, pair with a scoop of vanilla bean ice cream on the side – the warm ganache melding perfectly with the cold ice cream creates a delightful contrast. 🍦

If you're hosting a party, consider arranging the tartlets on a tiered dessert stand. Elegant and eye-catching, this presentation style will make your dessert the talk of the evening. 🌟 For a final flourish, edible flowers can be an impressive finishing touch that adds both beauty and a hint of sophistication. 🌸

Equipment

Perforated Rings

Ideal for creating uniform tartlets, perforated rings allow even baking and perfect shape. 😍 Pro tip: Coat them with a thin layer of butter to prevent sticking.

Perforated Mat

This non-stick mat ensures even heat distribution. 🌟 Replace parchment paper with a perforated mat for a flawless finish.

Blender

For a smooth ganache, use a blender to fully incorporate the cream and chocolate. 💡 Make sure your blender is clean and dry to avoid any unwanted flavors.

"Donut" Molds

These molds help achieve the perfect round shape for your mousse. 🌈 Chill them before use to ensure your mousse sets properly.

Refrigerator

Essential for setting the dough and chocolate velor preparation. 🚀 Make space ahead of time for easy access.

Variations

Gluten-Free Variation: 🌿

To make this recipe gluten-free, simply swap out the regular flour for a high-quality gluten-free flour blend. Make sure it's one that can substitute 1:1 for best results. Your gluten-free friends will thank you! 👍

Vegan Variation: 🌱

For a vegan version, replace the butter with a plant-based alternative and use coconut cream in place of whipping cream. Substitute the egg with a flaxseed "egg" (1 tablespoon ground flaxseed mixed with 3 tablespoons water). As for gelatin, agar-agar is a perfect plant-based substitute—use it as per the package instructions. Voila! A vegan twist on a classic dessert. 😊

Faq

Can I make this pastry without perforated rings?
Sure! If you don’t have perforated rings, you can use regular tartlet tins. Just keep an eye on the baking time as it might vary slightly.
How do I know when the Sable Breton is baked?
The Sable Breton is ready when it's golden brown around the edges and slightly firm to touch. If it feels too soft, give it a few more minutes in the oven.
Can I substitute pistachio paste with something else?
Absolutely! Almond paste or hazelnut paste can be delicious alternatives. Each will give a unique flavor twist to your mousse. 🌰
How far in advance can I prepare the mousse and ganache?
You can prepare both the mousse and ganache up to 2 days in advance. Just make sure to store them properly in the refrigerator. 🥶
How do I achieve that perfect chocolate velor coating?
The secret lies in the temperature. Cool your mousse thoroughly, melt the chocolate and cocoa butter mixture, and spray it from a height for that smooth velor finish.
Can I use milk chocolate instead of bitter chocolate for the ganache?
Yes, you can! Just keep in mind that milk chocolate will make the ganache sweeter, altering the overall flavor profile. 🍫