We’re pleased to share chef Michelle Palazzo’s recipe that she developed for Plugrà®. Not only is it a great challenge for home bakers to try for Easter to impress their guests, but it will work for practically any holiday. Traditional sable Breton is known for its rich, buttery flavor, making this an excellent application for premium butter.

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Makes two 8-inch tarts

Ingredients

Sable Breton

• 320 grams Plugrà® European Style Butter
• 320 grams sugar
• 8 yolks
• 450 grams all-purpose flour
• 30 grams baking powder
• 3 grams fine sea salt
• 10 grams vanilla

Lemon Cream

• 320 grams Plugrà® European Style Butter
• 320 grams sugar
• 8 yolks
• 450 grams all-purpose flour
• 30 grams baking powder
• 3 grams fine sea salt
• 10 grams vanilla

Lemon Curd

• 2 sheets gelatin
• 280 grams sugar
• 340 grams lemon juice
• Zest of 4 lemons
• 400 grams eggs

Italian Meringue

• 120 grams clean egg whites
• 198 grams sugar
• 2 grams fine sea salt

Candied Lemon Peels

• 1-to-1 ration simple syrup
• Julienned lemon peels
• Sugar

Instruction

Make the Sable Breton

1. Cream Plugrà® European Style Butter and sugar until light and fluffy. Scrape down the sides.
2. Sift the dry ingredients and set aside.
3. Add the egg yolks until incorporated before adding the sifted dry mix. Roll or pipe evenly into tart shells. Chill for at least 20 minutes.
4. Bake at 335°F until golden brown.

Make the Lemon Cream

1. Heat the sugar, lemon juice and zest. Bring to a simmer.
2. Temper in the egg yolks and cook until thickened. Strain and cool the mixture.
3. Add the mixture to a blender and add the butter until fully combined.

Make the Lemon Curd

1. Bloom the gelatin sheets.
2. Heat lemon sugar, lemon juice and zest. Bring to a simmer.
3. Temper in the egg yolks and cook until thickened. Stir in the gelatin.
4. Strain and chill the mixture.

Make the Meringue

1. Over a bain-marie, heat up the egg white, sugar and salt in a bowl for a stand mixer. Whisk the mixture and bring to 165°F or until the sugar is melted.
2. Whip on high speed until stiff peaks form. Add the vanilla.

Make the Candied Lemon Peels

1. Cook the lemon peels in the simple syrup until tender and sweet. Strain the mixture and toss the peels in sugar. Dry on a cooling rack.