Lemon Palet Breton

These are my signature Lemon Palet Breton. I baked them during ‘Citrus Week’ on on the FOXTEL show, The Great Australian Bake Off. Thank you so much for your interest in this recipe!

Palet Breton originates in Brittany France. They are like a sable pastry, but much thicker. They are lightly crispy on the outside, but due to their high butter content, they are rich and tender on the inside. Mine are topped with lemon crème patisserie and lemon curd.

And, because they were baked for citrus week, these tarts burst with lemon flavour. If you bake these, please share your thoughts (and images) with me. I would love to know how you go.

Please watch me bake this, and other delicious recipes, on The Great Australian Bake Off – Tuesdays at 8.30pm on FOXTEL and available On Demand.

This is only one of a range of vintage recipes on my website – many based on classic French and vintage recipes. Check out the full range of recipes here!

Ingredients

Palet Breton

255g plain flour

1.5 tsp baking powder

1/2 tsp flaky salt

188g unsalted butter, at room temperature, cubed

90g (6 large) egg yolks

150g caster sugar

4g (1 tbsp) finely grated lemon zest (4 lemons)

Crème patissiere

75g caster sugar

50g cornflour

10g (2 tsp) vanilla extract

225ml milk

30g (2 large) egg yolks

50g unsalted butter, cut into pieces

150ml double cream (45% fat)

4g (1 tbsp) finely grated lemon zest (4 lemons)

Lemon curd

60g (4 large) egg yolks

170g (2/3 cup) castor sugar

2 tsp grated lemon zest

100ml lemon juice

60g unsalted butter, fridge cold

1 sheet gold gelatine

Method

1. For the palet breton, sift the flour, baking powder, and salt into a medium bowl and whisk to thoroughly combine.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and zest on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well in between each addition. Add the flour mixture to the butter mix and beat on low speed until just combined. Form into a disc, wrap in plastic wrap and place in freezer to firm (15-30 minutes).
3. For the lemon curd, hydrate the gelatin in cold water for two minutes, then drain and place aside until needed. Meanwhile, add eggs and sugar into a heavy-based non-reactive saucepan and whisk until well combined but not frothy. Add the zest and juice and mix again, then add the butter. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. And stir in the gelatin. Strain through a fine sieve. Cover with plastic wrap. Transfer bowl to an ice bath to chill.
4. Next, roll the palet Breton. Take approximately half the dough and roll to 10mm between two sheets of baking paper. Place in freezer. Repeat with second half of dough. Preheat oven to 180C.
5. For the crème patissiere, in a heavy-based saucepan add the sugar and cornflour, add a small amount of milk to create a thick paste, whisk well to fully hydrate, then add remaining milk and vanilla. Add the egg yolks and whisk again. Add the cubed butter and place on a medium heat. Bring to the boil while continuously stirring. As it begins to thicken, beat vigorously. Look for the first signs of boiling and boil for 1-2 minutes. Remove from heat, and spread out on a shallow tray and cover with plastic wrap so it is touching. Place in fridge to cool.
6. Next, bake the palet Breton. Cut out tart bases using tart molds and place on baking paper (keeping tart molds in place – otherwise the bases will spread). Place in the preheated oven and bake for 13-16 minutes until golden and firm. Once baked, leave in molds to cool slightly. Then run a pairing knife/small palet knife around the tart case and transfer to a cutting board.
7. Once the custard is cool, place in a stand mixer and beat with cream until smooth and thick. Stir in 3-4 tablespoons lemon curd, to taste. If needed, let out custard further with 1-2 dessert spoons of thickened cream. Transfer to a piping bag fitted with a large plain tip and chill in fridge until needed. Once curd is set, transfer to a piping bag fitted with a large plain tip.
8. To assemble the lemon palet breton, pipe small blobs of custard on each disc. Use a metal melon baller to create a divot in alternating blobs and fill in with lemon curd.