In the bowl of your mixer, whisk the egg yolks and sugar until the mixture becomes pale and creamy.

Add the butter to the mixture.

Incorporate the flour, salt, and baking powder.

Form a ball with the dough and place it in the refrigerator for 2 hours.

Preheat the oven to 350°F.

Roll out the dough to a thickness of 5mm.

Cut out 6 rounds with a diameter of 9cm from the dough.

Place your Silpat mold on a perforated baking sheet.

Place the dough rounds in the mold cavities.

Bake for 15 minutes.

Let cool and unmold.

Pipe the pastry cream onto the tartlets.

Arrange the raspberries and strawberries on top.

Breton Shortbread Tartlets

Name: Breton Shortbread Tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 Egg yolks; 2/3 cups Sugar; 10 tablespoons Unsalted butter; 1 1/2 cup All-purpose flour; 1 pinch Fleur de sel (sea salt); 2 1/2 Baking powder; 3/4 cups Pastry cream; 1 Punnet of strawberries; 1 Punnet of raspberries

Ingredients

Egg yolks : 3
Sugar : 2/3 cups
Unsalted butter : 10 tablespoons
All-purpose flour : 1 1/2 cup
Fleur de sel (sea salt) : 1 pinch
Baking powder : 2 1/2
Pastry cream : 3/4 cups
Punnet of strawberries : 1
Punnet of raspberries : 1

Preparation

In the bowl of your mixer, whisk the egg yolks and sugar until the mixture becomes pale and creamy.
Add the butter to the mixture.
Incorporate the flour, salt, and baking powder.
Form a ball with the dough and place it in the refrigerator for 2 hours.
Preheat the oven to 350°F.
Roll out the dough to a thickness of 5mm.
Cut out 6 rounds with a diameter of 9cm from the dough.
Place your Silpat mold on a perforated baking sheet.
Place the dough rounds in the mold cavities.
Bake for 15 minutes.
Let cool and unmold.
Pipe the pastry cream onto the tartlets.
Arrange the raspberries and strawberries on top.

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Breton Shortbread Tartlets