I came across Pierre Hermé's tart Sarah while browsing for ideas for making birthday cake for my friend. His tart Sarah really caught my attention. At first glance, the design looks very neat and simple;however, once I found out the composition of this tart, I became more and more eager to try making it. I can't agree more with Dorie Greenspan ( the writer/translator of Pierre's Chocolate Dessert book ). She mentioned this on her blog: "...the green tea and chestnut duo is inspired, but my guess is that it would be a little flat and get a little dull after a few bites on its own, which is why the sharp, bright, tang of passionfruit is such a brilliant addition..." . I can't agree more with Dorie. The combination of the components were just outstanding. Pierre Hermé is a true genius. The birthday girl and my friends were all on the same boat, they loved it as much as I do.
The components of Tarte Sarah are as follow :
Pâte sablée / pie crust
Marrons poêlés et confits / toasted chestnuts
Crème onctueuse au thé vert matcha / matcha cream
Compote de fruits de la passion / passion fruit gelée
This recipe was adapted and slightly modified from PH10: pâtisserie Pierre Hermé.
There was no specific recipe for Tarte Sarah in that book, I gathered the components here and there from his recipe for cake Sarah and other tarts.
Serves : one 7-inch tart
La Pâte sablée
185g unsalted butter,softened
1/6 cup plus 1 tablespoon (45ml) milk, at room temperature
1 large egg yolk, at room temperature, lightly beaten
1/2 tsp sugar
1/2 tsp salt
250g all-purpose flour
1. Put the butter in a bowl and beat on low speed until creamy.
2. Add milk, egg yolk, and salt and mix until the mixture looks curdled
3. Add the flour in three to four additions
4. Gather the dough into a ball and divide it into two or three parts ( depends on the size of your tart's ring ) ,wrap them with plastic and refrigerate for at least 4 hours
5. To bake the tart crust, preheat oven to 160°C/320°F. Line each crust with parchment paper and and fill to the top with dried beans or pie weights
6. Bake for 15 minutes, take the tray out and remove the parchment and dried beans. Lower the oven temperature to 130°C-140°C ( 266°F / 284°F ) and put the tart crust back into the oven and bake for another 10 minutes.
7. Transfer the pie crust to a rack to cool ( Note: Do not fill in the pie immediately with fillings without cooling)
Crème onctueuse au thé vert matcha
190 g white chocolate
210 g whipping cream
15 g of green tea / matcha powder
1. Melt the white chocolate in a double boiler. The white chocolate should not be over 35° C
2. Boil the cream and allow it to cool. Once it cooled down to 60 ° C, stir in the green tea powder and whisk vigorously
3. Pour 1/3 of the tea-cream mixture onto the melted chocolate and mix. Repeat this process twice
Compote de fruits de la passion
6 g gelatine leaves
16 g lemon juice
40 g of fresh orange juice with pulp
97 g of mineral water
64 g caster sugar
177 g of mashed fruit of passion
1. Soak the gelatin leaves in cold water for about 2-3 minutes until soft
2. In a saucepan, pour the lemon juice, orange juice, mineral water and sugar. Bring to a boil ( until the sugar dissolved ) and remove from heat
3. Stir in the softened gelatin that was previously drained to the juice mixture and add in the pureed passion fruit.
4. Let cool to room temperature and refrigerate.
1. Lay the passion fruit gelée at the bottom of the tart.
2. Put some toasted chestnuts on top of the passion fruit gelée
3. Pour in the matcha cream and garnish with few toasted chestnuts on top and refrigerate until set