Breton shortbread tarts
The pastry I use for these Breton shortbread tarts is a staple in my baking repertoire—simple, versatile, and absolutely delicious. Today, we're going to use it for tarts, with a little trick I'm going to share, a personal favorite honed over years of experience working with dough.
Ingredients · Servings 6
- 100g of regular sugar
- 95g of butter at room temperature
- 3 egg yolks at room temperature
- 145g of plain flour
- 9 g of baking powder
- 3 g of salt
Method · 22 min
- Preheat the oven to 190ºC, top and bottom heat.
- Put the egg yolks and sugar in a bowl and beat with a whisk for 5 minutes.
- Add the butter and beat for another 5 minutes.
- Add the flour, yeast and salt and stir just enough to combine.
- Put the dough into a piping bag fitted with a large round nozzle. If you don't have one, don't worry: you can use a spoon.
- Grease the cavities of a muffin tin, or some flan molds.
- Place a small mound of dough in each cavity.
- Bake at 190ºC, top and bottom heat for 11-12 minutes, depending on how cooked you want them.
- If you do nothing, you'll get great cookies. If you want to make tarts like the ones in the photo, open the oven 1 minute before the end of baking and press down the center of each tartlet with the pestle of a mortar and pestle. This way they'll look just like in the photo. Smell your pestle first, in case it has any garlic or spice odors; if so, wrap it in aluminum foil or something similar to avoid transferring any flavor to the tarts.
- Remove to a wire rack and let cool. In the Tips section, I'll give you ideas for filling them or turning them into chocolate tarts.
