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For 6 persons

Apricot coulis: Apricot purée

Breton sablé:

90 g butter

90 g granulated sugar

45 g egg yolk

126 g flour

8 g baking powder

Cream the butter, then add the sugar and the egg yolks a little at a time.

Add the flour, which has been sifted with the baking powder. Set aside in a cool place.

Spread out to the desired thickness.

Cut out a circle 20 cm in diameter and bake at 165 °C for 15 to 20 mins, according to the thickness.


Light nougat cream:

100 g milk

5 g butter

½ vanilla pod

25 g granulated sugar

11 g flour

20 g egg yolk

15 g nougat paste

120 g cream

Make a crème pâtissière.

Heat the milk with the butter, the ½ vanilla pod (split and scraped out). Mix the sugar with the flour, then add the egg yolk.

Strain the milk, then pour into the prepared sugar, flour and eggs, and mix well. Beat well to mix. Pour into a saucepan and bring to the boil.

Beat well. Cool.

Once the crème pâtissière is cold (4 to 5 °C), whip the cream until thick.

Use a spatula to fold a small amount of the crème pâtissière into the whipped cream, then fold in the rest very gently until combined.



Take the cooked and cooled Breton sablé base. Pipe on the nougat cream using a piping bag to 1 cm from the edge. Take some fresh apricots, cut them into six and arrange them on the tart. Scatter with sugared almond pieces. Fill pipettes (one per person) with the apricot coulis.

Member author
Sébastien BOUILLET

A family entreprise founded in 1977, the Bouillet establishment welcomes you into its treasure trove of a shop, newly refurbished in 2003. On offer : chocolates, cakes and icecreams which marry modernity and creativity. Our speciality : the « Maca’Lyon® », which combines macaroons with salted b [...]

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