{"id":147874,"date":"2021-11-16T21:38:30","date_gmt":"2021-11-16T20:38:30","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=147874"},"modified":"2021-11-17T02:48:12","modified_gmt":"2021-11-17T01:48:12","slug":"prue-leith-sable-breton-tart-with-berries-pistachio-cream-and-chocolate-curls-on-the-great-british-bake-off","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/147874\/prue-leith-sable-breton-tart-with-berries-pistachio-cream-and-chocolate-curls-on-the-great-british-bake-off\/","title":{"rendered":"Prue Leith sable Breton tart with berries, pistachio cream and chocolate curls recipe on The Great British Bake Off"},"content":{"rendered":"

Prue Leith showcased her delicious sable Breton tart with raspberries, strawberries, pistachio cream, meringue kisses and chocolate curls for today’s technical challenge on The Great British Bake Off.<\/p>\n

The ingredients for the sable dough are: 170g plain flour, 1 tsp baking powder, \u00bc tsp fleur de sel, 125g unsalted butter, at room temperature, cubed, 4 egg yolks and 100g caster sugar.<\/p>\n

For the meringue kisses: 1 egg white, 60g caster sugar and pinch of salt.<\/p>\n

For the raspberry jam: 350g raspberries, 120g jam sugar and 2g pectin.<\/p>\n

For the chocolate decorations: 90g 54% dark chocolate, chopped into pieces.<\/p>\n

For the pistachio paste: 75g pistachios, 2 tsp pistachio oil and 10 drops pistachio extract.<\/p>\n

For the creme mousseline:250ml whole milk, \u00bd vanilla pod, split lengthways and seeds scraped out, 4 egg yolks, 50g caster sugar, 35g plain flour, sifted and 100g unsalted butter, at room temperature, cubed.<\/p>\n

To decorate: 30 strawberries, hulled and halved, 10 raspberries and 2 sheets of gold leaf.<\/p>\n

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