With its all butter shortcrust pastry and pretty raspberries set in a raspberry jelly.
Dimemsion: Ø 27cm
Serve: 8-10 servings/unit
Shelf life: 24 months
How to use:
- Preheat the oven for 15-20 minutes at 210°C.
- Straight from the freezer, remove the tart from all packaging. Unmould the tart and place it on a baking tray.
- Then, place the foil tray on top like a lid, and bake the tart on the middle shelf of the oven for 5 minutes.
- Leave the tart to cool for 10 minutes before serving
