We had a good holiday in Brittany, and enjoyed lots of excellent food and wine. We ate in several creperies, enjoying the galettes made with buckwheat flour and filled with great things like prawns, cheese, ham and veg. We enjoyed some of the regions specialities such as Le Far Breton [ which is similar to the French Flan I posted about a while ago, but it has prunes and rum in it] and Kouign-amann, a butter cake made with yeast - very rich. We visited couple of biscuit factories and sampled different flavoured palets and the galettes breton. My favourite flavour was the caramel and sea salt one. We also ate some gateau Breton, which is very similar in texture and flavour to the special cake from the Deux Sevres. I find them rather dry, but ok with a glass of cider!
I thought I'd post a French recipe to keep our holiday memories alive. It was given to me by my friend's neighbour; we were invited to her house for a meal, and this was the dessert. She also made a fantastic 'pain d'epices' using Moroccan spices, as her husband is Moroccan. She gave me that recipe too, and permission to use both recipes on my blog - lovely lady. Thank you C.
C bought the shortcrust pastry, but you could make your own, as I did, using your favourite recipe. I bought some candied lemons in a French delicatessen [as well as quite a few other goodies!]. The tartlets are little lemon ones topped with chocolate and cream. What's not to like?
You need shortcrust pastry using 250g of flour - I used 3 egg yolks, 50g of caster sugar and 150g of unsalted butter to make mine in the food processor. Put the ball of pastry in the fridge for about 30 mins then roll out to fit 6 tartlet tins x 10cm in diameter. Prick with a fork or add baking beans and bake blind in a preheated oven 200C/gas6 for 10 mins.
For the filling - beat 3 eggs with 200g of caster sugar and the finely grated zest and juice of 2 lemons. Add 100g of melted butter and beat together. Pour the filling into the pastry cases.
Reduce the heat of the oven to 180C/gas4 and bake the tartlets for 20 mins. Put on a wire rack to cool.
Bring 20cl of single cream to the boil and add 200g of dark chocolate broken into pieces - it's easier if you add them in 2 lots. Stir together. Pour onto the lemon tartlets when they're cold. Put in the fridge for an hour before using. Decorate the top with some candied lemon pieces.
Lemon and chocolate is a combination which I've not really tried before, but I like it. The ganache gives a lemon tart a luxurious finish.