Lemon-Blueberry Gateau Breton Tart

So this dessert was initially meant to be like a 2.0 version of a lapis lazuli tart I made YEARS ago. But I knew I had to do a few things differently this time around. The first is the tart shell. Instead of just doing a pastry in a tart tin, I went with a gateau breton. Gateau breton is a cake that is essentially made from a thick layer of shortbread baked into a round. I flavored mine with lemon, just to give it some zest, and made a buttermilk with milk and the lemon juice to bind the dough together, giving it a loftier texture! For the other components, I went with an orange blossom gelee that is half-dyed with butterfly pea powder.

Originally, I wanted to do elderflower, buuuuut I was running low on elderflower liquor, and opted for orange blossom water instead, since I was just trying to give the dessert a floral note to pair well with the lemon and blueberry! By mixing the two colors of gelee together, it creates a really fun gradient! We also have a whipped lemon goat cheese mousse, blueberry coulis that is ripped throughout the entire dessert, and some purple butterfly tuiles to finish the top off with. Truthfully, I was a bit surprised that my final dessert came out looking like a one tier version of my friend Shari’s incredible cookie cakes, but rest assured, mine was mean to be more of a tart, so that really was a hilarious coincidence! With this cake, you get buttery, tangy, zesty, sour, sweet, and floral, all in one! It’s honestly the perfect thing to bring to a tea party hosted in a flower garden.

For the lemon gateau breton:
zest and juice from 1 lemon
1/4 cup milk
2 egg yolks + 1 more for egg wash
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup granulated sugar
6 tbsp unsalted butter, diced and kept cold

Mix together the lemon zest, juice, milk, 2 egg yolks, and vanilla first. In a bowl or food processor, combine the flour, sugar, and butter, mixing them together into a crumbly dough. Then pour into that the egg-milk mixture, combining that into a firmer dough. Press the dough down in a flat layer into an 8-inch baking ring that is placed onto a lined sheet tray. Brush the top of the pastry with the remaining egg yolk and allow that to sit in the refrigerator for 10 minutes. Then score the top with a knife. Bake at 425 degrees F for 22 minutes. Allow the gateau breton to cool before attempting to unmold it.

For the orange blossom gelee:
2 tbsp orange blossom water
2 tsp agar agar
a pinch of salt
2 tbsp granulated sugar
3/4 cups water
1/4 tsp butterfly pea powder

Bring all of your ingredients minus the pea powder to a simmer in a pot. Once the mixture is reduced by about half, fill up silicone hexagon molds halfway with the mixture. Place the mold into the freezer first. Then mix into the remaining mixture the butterfly pea powder. Pour that remaining mixture into the hexagon molds, filling them up fully with the butterfly pea mixture. Freeze again for at least 20 minutes before attempting to unmold.

For the blueberry coulis:
1 pint fresh blueberries
juice and zest of 1 lemon
1/4 cup granulated sugar
a pinch of salt

Cook together all of your ingredients in a pot, covered, on low heat, until the blueberries are completely reduced to mush. Pour the berries through a sieve, pressing them to release as much juice as possible. The coulis should be thick enough to coat the back of a spoon. Allow it to cool down completely before using.

For the butterfly tuiles:
1 tsp egg white powder
1 tbsp water
2 tsp all-purpose flour
1 tsp granulated sugar
a pinch of salt
1/2 tsp lemon zest
1/2 tsp purple carrot powder(I used Suncore Foods)
1 tsp canola oil

Mix together to form your batter. Spread the batter into Pavoni butterfly molds, and bake at 300 degrees F for 8 minutes. Press the butterflies, while still warm, to help them have a “folded” appearance to give the final tart more height. Once these are fully cooled, store in an airtight.

For the goat cheese mousse:
10.5oz goat cheese
4oz cream cheese
1 tsp vanilla extract
2 tsp gelatin powder + 2 tbsp cold water
Juice and zest of 1 lemon
1/4 cup granulated sugar
a pinch of salt
3 tbsp blueberry coulis

In a bowl, whip the goat cheese, cream cheese, and vanilla together until combined. In a pot, heat up the gelatin, lemon, sugar, and salt until it comes to a boil. Pour into the cream cheese mixture while whisking until everything is fully incorporated. Pour half of the whipped goat cheese into a piping bag with a rounded tip. Then pour the blueberry coulis into the remaining mousse. Transfer that into a piping bag with an 8-pointed star tip.

To assemble:
Start by piping alternating dollops of the two goat cheese mousses on top of the gateau breton. Using a metal spoon, press cavities into the pure-white dollops of the goat cheese. Transfer your remaining coulis into either a piping bag or a squeeze bottle and pipe into the cavities you created. Garnish the top with the gelees and the butterflies to finish.

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