Breton shortbread tarts with red fruits
The crispness of Breton shotbread combined with a creamy mascarpone and delicate red fruits
Preparation time : 45 minutes
For about 40 shortbeads
For the Breton shortbread
400
g Butter
320
g Sugar
4
g Fleur de sel
100
g Egg yolks
420
g GEM 120
4
g Baking powder
For the mascarpone cream
250
g Whipping cream
150
g Sugar
250
g Mascarpone
Vanille as needed
Strawberry and red fruits
Preparation
1
Preparation of the breton shortbread
In a mixer with sheet, mix the butter, sugar, and “fleur de sel” until you obtain a homogeneous dough.
Incorporate the egg yolks fi rst. Then add the durum wheat flour GEM 120 and baking powder.
Roll out the dough to a thickness of 6 mm and cut out 8 cm diameter circles. Bake in rings for 15 minutes at 160 °C (320°F) in a convection oven.
2
Preparation of the mascarpone cream
In a mixer with a whisk, whip the cream and sugar at low speed. Gently fold the mascarpone into the whipped cream using a spatula. Set aside.
3
Preparation of the tartlet
Pipe the mascarpone cream onto the Breton shortbread using a piping bag. Cut the strawberries and place them on the cream (drizzle if desired).
Decorate with other red fruits: raspberries, blueberries, currants…
Variation : You can flavor the mascarpone cream with pistachio, for example