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Original recipe by Bruno Couret - Nomad Tart

Original recipe by Bruno Couret.
Recipe for a 16 cm tart.

Breton shortbread

Butter - 220 g
Fine salt - 5 g
Sugar - 210 g
Egg yolks - 100 g
Plain flour - 300 g
Baking powder - 25 g

Cream the softened butter with the salt. Using a mixer fitted with a paddle attachment, mix in the sugar and the lightly beaten egg yolks. Add the flour and baking powder, sifted together. Chill. Roll out to 8 mm thick and cut out circles; bake at 165 °C for approx. 15 to 20 minutes.

Soft sponge (spoon method)

Egg whites - 175 g
Sugar - 120 g
Egg yolks - 150 g
Plain flour - 40 g
Cornflour - 30 g

Whisk the egg whites with the sugar. Add the egg yolks to the whisked whites on a low speed. Fold in the sifted flour and cornflour. Spread out and bake at 190 °C for approx. 8 to 10 minutes.

Pistachio mousseline

Milk - 630 g
Egg yolks - 150 g
Sugar - 150 g
Warm custard - 60 g
Pistachio paste - 90 g
Butter - 210 g

Make a hot custard using all the ingredients except the butter and pistachio paste. Leave to cool. Whisk the custard, then add the pistachio paste and softened butter. Whisk until stiff and serve immediately.