08/09/2017Pastries - Desserts

Lemon Tart - Thyme Breton Shortbread

Name: Lemon Tart - Thyme Breton Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 180 g all-purpose flour; 100 g sugar; 0.5 sachet baking powder; 75 g salted plant-based margarine; 3 tbsp soy milk; 1 tbsp thyme; red fruits (frozen or fresh); 200 mL lemon juice; 160 g plant-based margarine; 100 g sugar; 30 g cornstarch; 300 mL soy milk

For hosting Blender-free Spring / Summer

For: 4 serv.Difficulty: EasyPreparation: 30 minCooking: 30 minFridge: 1h00

You see, this type of pastry is totally me! A Breton shortbread with thyme for the delicate flavor, a creamy lemon for the acidity, and red fruits. The kind of stuff I used to make when I was a restaurant pastry chef and found disappointing when trying to adapt my recipes to plant-based cooking, the big fail! ;) But now I think we can do everything without animal products, and that's cool! By the way, you can find this recipe in video form here, and you can follow us on Instagram to discover more, other videos, recipes, and a bit of our lives :)

Servings

Ingredients

Cups

The Breton Shortbread

-all-purpose flour 180 (g)
-sugar 100 (g)
-baking powder 0.5 (sachet)
-salted plant-based margarine 75 (g)
-soy milk 3 (tbsp)
-thyme 1 (tbsp)

-red fruits (frozen or fresh)

The Creamy

-lemon juice 200 (mL)
-plant-based margarine 160 (g)
-sugar 100 (g)
-cornstarch 30 (g)
-soy milk 300 (mL)

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Steps

Prepare the lemon cream: squeeze the lemons to get 200g of juice. Bring the juice and margarine to a boil in a saucepan. In a mixing bowl, whisk the sugar with the cornstarch, then add the soy milk gradually while whisking. Pour this mixture into your saucepan when the juice is boiling. Cook the cream for about 3 to 5 minutes over medium heat until it thickens, whisking constantly. Pour into a large dish to cool more quickly, and chill in the fridge between 1 and 2 hours for it to set well.
Prepare the Breton shortbread: Preheat the oven to 185°C (365°F). Mix all the ingredients with a mixer or by hand to form a ball. Spread the dough by hand at the bottom of your pastry ring (I used an 18 cm/7 inch ring). Bake with the ring for 25 minutes. The Breton shortbread should remain soft in the center and golden on the outside.
Pipe the lemon cream onto the Breton shortbread, then decorate with lots of red fruits!