The recipes


Fruit Tart


Ingredients: 9 x 80 g tarts

  • Fresh fruit
  • Butter 200
  • Water 50
  • Milk 1


Prepare the shortcrust pastry and spread it in the buttered single-portion moulds. Bake in the oven for about 20 minutes and allow them to cool. Arrange the previously prepared custard cream then the fruit.
To make the shortcrust pastry:
1 sachet, 200g softened butter, 50g water, knead and let rest 2 hours in the fridge.
To make the custard cream:
with everything cold, add 1 sachet plus 1 litre of milk, mix with a whisk.