
Breton shortbread with lemon cream
By Richard HAWKE April 29, 2025
Ambassador Louis François since 2015
Step 1 Breton shortbread with almonds
The ingredients
176g | Rice flour (![]() |
16g | Baking Powder (![]() |
80g | Corn starch (Louis François) |
32g | FiPure Psyllium (![]() |
128g | Powdered sugar |
8g | Dextrose (![]() |
56g | White almond powder |
3g | Salt |
189g | Margarine 83% MG |
112g | Water |
Process
Mix all the powders with the margarine to make a sanding texture.
Once there are no lumps, add the water and form a dough.
Roll out to 5 mm thickness and bake in 40 mm diameter circles at 150°C for about 30 minutes.
Step 2 Lemon cream
The ingredients
264g | Lemon purée |
224g | Water |
16g | Carrageenan iota (![]() |
144g | Semolina sugar |
96g | Cocoa butter |
40g | Deodorized coconut oil |
16g | Souflix (![]() |
Process
Mix the Iota Carrageenan and sugar with the purée and water.
Cook at 85°C before adding the fat.
Add the Souflix and emulsify with a hand blender.
Leave in a cool place (4°C) for 12 hours before poaching on the tarts.