Sift the flour with the salt and baking powder.

Mix the egg yolks with the sugar until pale and light.

Stir in the butter followed by the flour.

Roll a 1.5cm thick sheet between two sheets of baking paper.

Freeze the dough then use two tart rings to cut two discs of dough. Keep the rings around the dough.

Bake at 175C for 25 minutes or until golden brown.

Allow to cool down in the ring.

Bloom the gelatin in cold water.

Heat the cream in a small pot.

Mix the egg yolk with the sugar. Pour the cream in a steady stream then place back on heat and cook until 82C.

Remove from heat and stir in the gelatin.

Pour over the chocolate.

Add the mint and blend well.

Allow the cremeux to cool down in a bowl then spoon into a pastry bag and pipe it on the center of the sable Breton, leaving the edges clear so you can still see the sponge.

Place in the fridge.

Bloom the gelatin in cold water.

Heat up the milk in a pot.

Mix the egg yolks with the sugar until creamy. Add the cornstarch.

Pour in the milk in a steady stream, then place back on heat and cook until thickened.

Remove off heat and add the gelatin.

Allow to cool down in a bowl.

Mix again until creamy then add the pistachio paste and whipped cream.

Spoon in a pastry bag and pipe over the mint cremeux.

Decorate the tart with fresh berries and mint leaves.