Crumble with rhubarbes of Alsace
Apple compote, rhubarb from Alsace on a shortbread pastry over a pure butter crispy crumble
In the oven: Preheat your oven to 180 ° C, remove the plastic film. Unmould the still frozen tart and place it on a baking sheet lined with baking paper. Bake halfway up and let heat for about 10 minutes. Let cool before serving. In the fridge : Unmould the still frozen tart and leave it for 4 hours in a cold room between 0°C and +4°C.
Wheat gluten, eggs, milk