French bakewell tart
Cake composed of a pure butter crispy shortbread with an almond flavored pastry cream.
In the oven: Preheat your oven to 180 ° C, remove the plastic film. Unmould the still frozen cake 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 cake and leave it for 4 hours in a cold room between 0°C and +4°C. and consume it within 48h.
Wheat gluten, eggs, milk