"This is a Breton pastry I learnt when I was working at Circa in Melbourne, but I subbed in a gluten-free flour, which works really well," says Jaclyn Koludrovic. "I love the flavour of verbena and the white chocolate. The crème fraîche cuts through that sweetness a bit, too."
It's best to prepare the separate elements of this recipe a day ahead then assemble on the day of serving.
This tart is gluten-free and nut-free.