Breton Tart

Cook Time 1.5 hours

Servings 3 tarts, 24 slices

Ingredients

Breton Shortbread
72g Egg yolks
168g Caster sugar
180g Unsalted butter
4g Salt
240g Plain flour
24g Baking powder

Salt & Pepper Caramel
400g Caster sugar
30g Liquid glucose
50g Honey
200g Fresh cream 35% fat
250g Unsalted butter
2g Sea salt
1g Ground mountain pepper

Lemon Cream
200g Whole eggs
230g Caster sugar
165g Lemon Juice
1 Lemon zested
300g Unsalted butter
3g Gold Gelatine Sheets (1 ½ sheets)

Cocoa Disc
260g Caster sugar
118g Liquid glucose
100g Water
25g Cocoa Nibs

Method

Breton Shortbread
Mix the butter, caster sugar and salt in an electric mixer. Add the egg yolks and then finally the flour and baking powder. Leave the dough in a cool place for about an hour.

Roll the dough out to a thickness of 15 mm, cut 3 x 18cm discs and place inside the lightly greased tart rings. Bake at 170°C for about 15 to 20 minutes or until golden brown.

Salt & Pepper Caramel
In a saucepan boil the cream and honey. Dry caramelise the sugar in 3 stages until all the sugar has melted and is a golden brown colour. When a light caramel colour is achieved, remove from the stove and deglaze with the cream. Add the butter, glucose, pepper and sea salt. Pour on a bowl or tray to cool down. Then pipe into the tart base.

Lemon Cream
Mix all the ingredients except the butter over a low heat until the mixture thickens. Remove from the heat, strain and add pre-soaked gelatine and cool to approximately 55°C. Add the butter slowly. Place into moulds and freeze.

Cocoa Disc
Place the sugar, glucose and water in saucepan and bring to 160°C. Add the cocoa nibs and pour onto lined baking tray to cool. Once cool, blitz in a food processer to a fine powder. Sieve onto a lined baking tray with a disc shaped stencil with smaller discs inside. Bake at 170?C for 8- 10 minutes. Cool before placing on the tart.

Assembly
Pipe the prepared salt and pepper caramel onto the baked Breton shortbread tart. Place the lemon cream on top and finished with the cocoa disc.