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Black Bottom Sablé Breton Tart with Harvest Apple Spice Mousse
Tea Recipes

Black Bottom Sablé Breton Tart with Harvest Apple Spice Mousse

Rewati Kulkarni

Recipe by: Rewati Kulkarni

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This is a PSA to take a moment for yourself from the warm, loving chaos of the holiday season. Kick back with a book and let dessert be your whole meal if it has to. Master me-time with a mini tart (and the Harvest Apple Sidecar, recipe at bottom) featuring this sweet, tart, and earthen Harvest Apple Spice tea, an absolute must-have in your pantry. For the most accurate bake, this recipe uses ingredient weight instead of volume. Small, inexpensive digital kitchen scales can be found at your favorite kitchen supply store.

Partially eaten Black Bottom Sablé Breton Tart with Harvest Apple Spice Mousse on a plate with a fork

Ingredients

For the Harvest Apple Spice Infused Milk For the Harvest Apple Spice Mousse
  • ⅛ tsp salt
  • 8g cornstarch
  • 25g granulated sugar (if using whole milk instead of sweetened oat milk, add another 7g of sugar)
  • ½ tsp pure vanilla extract
  • 1 egg white (reserve the yolk for the sablé)
  • 45g sweetened vanilla oat milk
  • 44g Harvest Apple Spice Infused Milk (recipe below)
  • 7g salted butter
  • 52g heavy cream, plus another 42g, separated
For the Sablé Breton
  • 63g of all-purpose flour + more for dusting if needed
  • pinch of salt
  • 2.5g baking powder
  • 1 egg yolk 
  • 40g of granulated sugar
  • ¼ tsp pure vanilla extract
  • 42g salted butter
For the Dark Chocolate Ganache
  • 50g dark chocolate, unsweetened
  • 2 tsp granulated sugar
  • 50g heavy cream

Directions

For the Harvest Apple Spice Infused Milk
  1. The night before making this recipe, combine the loose-leaf tea with 44g of sweetened vanilla oat milk (or whole milk if preferred) in a small jar. Shake vigorously and refrigerate to cold-infuse overnight.
  2. After infusing, strain out the tea leaves (or remove the pyramid infusers if using) and discard, reserving the infused milk.

For the Harvest Apple Spice Mousse

(Can be made up to 2 days in advance)

  1. Whisk the salt, cornstarch, and sugar together in a medium bowl. Add the vanilla extract and egg white and whisk well.
  2. In a medium saucepan on medium-low heat, combine both of the milks and 52 grams of heavy cream and bring to a simmer.
  3. Pour a bit of the milk mixture into the egg white mix and whisk continuously to prevent any curdling.
  4. Then pour all of the egg mixture back into the saucepan and keep whisking continuously for 1 minute till it is thick and custardy. Strain the mixture through a fine mesh sieve into another bowl, then whisk in the butter until completely dissolved. Cover the bowl with plastic wrap in such a way that the wrap sticks to the surface of the custard mixture. Refrigerate until cool, for at least 2 hours.
  5. When the custard has cooled, in a large bowl, whip the remaining 42 grams of heavy cream to moderately stiff peaks (the peaks don’t have to have a defined shape, but the mixture should not fall out of the bowl when turned upside-down).
  6. Fold the whipped cream into the cooled custard base and refrigerate until it is time to assemble the tart.

For the Sablé Breton
  1. In a medium-sized bowl, mix together the flour, salt and baking powder.
  2. In another larger bowl, whisk the egg yolk, sugar, and vanilla until pale and thick. Add the butter and whisk until combined.
  3. Fold the dry ingredients into the wet ingredients and knead by hand to form a uniform mass of dough. Place this dough on a piece of plastic wrap and place another piece over it. Roll the dough to about 1/4” thickness. Refrigerate to chill for at least 1 hour before baking.
  4. Once chilled, preheat the oven to 350˚ F.
  5. Cut the dough into a shape of your choice (if you have any dough remaining, make tartlets, or freeze for later use). Score with a fork or knife and bake for 17-20 minutes, or until golden brown.
  6. Cool on a wire rack until it is time to assemble the tart.

For the Dark Chocolate Ganache
  1. Chop the chocolate into small chunks and place in a medium-sized bowl. Sprinkle the sugar over the top.
  2. In a small saucepan, heat the 50g of heavy cream over medium-low until simmering around the edges.
  3. Pour the warm cream into the bowl of chocolate and whisk continuously until fully melted and smooth. Set aside to cool at room temperature.

Assemble the Tart
  1. Once all the elements have cooled to room temperature, dollop the chocolate ganache onto the sable to taste.
  2. Add the mousse in a smaller circle over the ganache. If you have any leftover sablé dough, you can use it to make small decorative cookies, like leaves and flowers for the top. Enjoy immediately and serve with a Harvest Apple Spice Sidecar.

Notes: Any remaining tart may be refrigerated in an air-tight box for up to 3 days.


Yield: 1 mini-tart, with mousse and ganache

*Harvest Apple Spice is available in loose tea canisters. Harvest Apple Spice pyramid tea infusers and Single Steeps® loose tea pouches are available in the Warming Joy Collection, Tea Forté SELECT, and Herbal Tea Assortment. See below for all options.

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