Wild Berry Breton Shortbread with Velvety Almond Cream
A sophisticated French tart featuring a buttery Breton base and fresh forest fruits.
There is nothing quite like the combination of fresh berries and professional-grade pastry. This Wild Berry Breton Shortbread utilizes a traditional crème anglaise base stabilized with almond paste for a texture that is truly divine. If you enjoy mastering classic French techniques, you must try our Vanilla-Caramel Millefeuille or our lighter Peach Shortbread.
The Fine Ingredients
The Breton Base:
- 110g Flour & 6g Baking Powder
- 100g Softened Butter
- 90g Brown Sugar
- 2 Egg Yolks & Lemon Zest
Almond Cream & Fruit:
- 50g Almond Paste
- 145g Milk & 10g Heavy Cream
- 1 Vanilla Bean & 3g Gelatin
- 200g Blueberries & 350g Blackberries
Chef's Instructions
1. Infuse the Cream: Bring milk, cream, and vanilla pulp to a boil. Whisk egg yolks with sugar, then temper with the hot milk. Cook to exactly 83°C while stirring in a "figure-8" motion. Stir in hydrated gelatin and almond paste, then blend until perfectly smooth. Chill overnight for the best set.
2. The Breton Crust: Whisk yolks and brown sugar until pale. Incorporate butter, then fold in sifted flour, yeast, salt, and zest. Roll to 4mm thickness and chill for 1 hour before baking at 160°C for 20 minutes. This creates that iconic "sandy" texture similar to our Gourmet Bread Pie pastry.
3. Assembly: Once the shortbread has cooled, brush with a thin layer of cherry jam to act as a moisture barrier. Place the chilled almond cream rectangle in the center.
4. Decoration: Arrange the blackberries (dusted with icing sugar) on top of the cream and border the edges with a neat row of fresh blueberries. Serve chilled for maximum impact.
Complete Your Afternoon Tea:
- The Main: Roasted Leg of Lamb
- Something Savory: Stuffed Mediterranean Veggies
- The Drink: Clear Herbal Infusion