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Soften the butter.
Add the icing sugar and the salt and mix to obtain a homogenous texture.
Add the egg and mix again.
Incorporate the 75g of flour and make the mix homogenous.
Finish by incorporating the remaining 200g of flour and the baking powder.
Mix thoroughly and shape the dough into a ball, then wrap the ball in a plastic film.
Leave to rest in the refrigerator for 2 hours.
Spread the dough with a roll to a thickness of 3mm.
Cut away 8 disks, 8cm in diameter, and bake in a preheated oven at 175°C for 12 minutes to reach a light amber colour.
Take out of the oven and leave to cool before putting away from humidity in an air-tight box.
* The surplus can be kept in the fridge for 2 to 3 days or used to make some shortbreads for the gourmands.
Bring the 75g of cream to a boil with 16g of sugar and add the chicory.
Mix thoroughly and pour on the Ivoire couverture then whip delicately until the mix is perfectly homogenous.
Add 190g of cream without heating it.
Mix again and pour the ganache in a salad bowl and cover tightly with a film before putting away in the refrigerator.
Leave in the refrigerator for a minimum of 6 hours.
Mix the sugar, the water, the lime juice and the zest, and bring to a boil.
Add the Louise Bonne peaches after peeling them and having cut them into 1cm cubes.
Leave to cool.
For the shortbread and the ganache to have time to rest in the refrigerator, they can be made the day before.
Raise the Ivoire chicory ganache with a whip to obtain a crème Chantilly.
With the pouch of a star-tipped pastry bag, 8mm in diameter, raise small rosettes of ganache on the edges of the disks of shortbread.
Lay a small amount of ganache at the centre of each tart with a spoon.
Lay the drip-dried peaches at the centre, in the shape of a little dome.
To be tasted rapidly after setting to keep the crustiness of the Breton shortbreads.
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