Sablé Breton Cream Tart

Sablé Breton Cream Tart

Baking pan: 20cm diameter
Baking time: 18-20 minutes. Using a low-side ring/pan might take a shorter time.
The sable/shortcut pastry has 1 cm thick

Sable/shortcrust base:
90g butter, room temperature
80g plain flour
35g powdered sugar
A pinch of sea salt

I a bowl, smooth the butter. Sift flour and powdered sugar over the butter. Add a pinch of sea salt. Mix until smooth.
Spread on round springform baking pan with parchment paper, evenly.
Bake at 180°C preheated an oven, for 18-20 minutes. If using a low-side ring or pan, might take a shorter time to bake.
Cool down and remove from the pan, peel off the paper. Put on the serving plate.

Cream frosting:
250ml cream
1 tbsp sugar
1/2 tsp cream of tartar
food coloring
(piping bags and piping tips)
Beat cream, 1 tbsp sugar and 1/2 tsp cream of tartar until firm peak. Divide into a color of your choice. Pipe onto the sable. Chill in the fridge.