Breton shortbread with lemon cream
By Richard HAWKE April 29, 2025
Ambassador Louis François since 2024
Step 1 Breton shortbread with almonds
The ingredients
| 176g | (22%) | Rice flour ( ) |
| 16g | (2%) | Baking Powder () |
| 80g | (10%) | Corn starch (Louis François) |
| 32g | (4%) | FiPure Psyllium () |
| 128g | (16%) | Powdered sugar |
| 8g | (1%) | Dextrose () |
| 56g | (7%) | White almond powder |
| 3g | (0,4%) | Salt |
| 189g | (23,6%) | Margarine 83% MG |
| 112g | (14%) | 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 | (33%) | Lemon purée |
| 224g | (28%) | Water |
| 16g | (2%) | Carrageenan iota () |
| 144g | (18%) | Semolina sugar |
| 96g | (12%) | Cocoa butter |
| 40g | (5%) | Deodorized coconut oil |
| 16g | (2%) | 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.
