Serves : 4 to 6
Ingredients
Shortbread dough
- 250 g (9 oz) white flour, sifted
- 5 ml (1 tsp.) baking powder, sifted
- 1 pinch salt
- 125 gr (4 1/2 oz) powdered sugar
- 125 gr (4 1/2 oz) unsalted butter, cubed
- 1 egg, beaten with a fork
- 1 lemon or orange, zested
Preparation
The shortbread dough
- Preheat oven, rack in center, to 200°C (400°F).
- Mix flour, baking powder, salt and powdered sugar on a work surface.
- Using your fingers, soften the butter cubes and spread them over the flour. With your hands, gently mix together until you obtain a sandy dough.
- Form a fountain in the mixture and add the egg and zest. Gradually fold in the egg mixture until you obtain a smooth dough. Avoid kneading the dough.
- Form into a ball, flatten into a disk, wrap in cling film and chill in the fridge for 30 minutes.
- Next, lightly flour the work surface and roll out the dough with a rolling pin. Place the dough in a buttered tart tin. Using a fork, prick the bottom of the tart and place the baking balls on top.
- Bake for 20-25 minutes to pre-bake the pastry before topping.
- Pour the ganache into the pre-baked tart base.
- Bake for 15 to 20 minutes.
- Leave to cool.
- Serve with whipped cream.
