Coconut Sable Breton

Ingredients

Sable Breton:

200	gr	Caster sugar
225	gr	Salted butter
2	gr	Vanilla essence
3	gr	Egg yolks
165	gr	Plain flour
150	gr	Desiccated coconut
12	gr	Baking powder

Yuzu Curd:

Coconut Crème:

Method

Sable Breton:

1. Cream the sugar, butter, vanilla together and then add the yolk.
2. Fold in the sieved dry ingredients and pipe into prepared tins.
3. Bake at 180⁰C for 10 to 12 minutes until golden.

Yuzu Curd:

1. Whisk together the juice, eggs and sugar in the pot.
2. Add the chopped butter and bring to the boil whisking continuously until thickened.
3. Pass through a fine sieve and then pour into the baked sable Breton cases and set in the fridge for 60 minutes.

Coconut Crème:

1. Chill all of the ingredients in a bowl for 1 hour.
2. Whisk the chilled mixture to a firm peak.

Assembly 

1. Pipe the coconut crème onto the set curd and decorate as desired.