Carambar pie

Recipe # Preparation 35 minutes For 6 people Cooking time 40 minutes approx Ingredients # 3 lemons 50 g butter 1 tablespoon cornstarch 4 eggs 200 g caster sugar 1 shortbread dough 1 tablespoon of water 4 egg white 100 g icing sugar Preparation of the cream # Slide a shortbread dough into a round pan. Rinse the lemons and finely remove the zest. Squeeze the juice from the lemons. Gently melt the butter in a saucepan. Dissolve (mix) the cornstarch with a tablespoon of water. Break the eggs into a bowl, add the sugar and whisk vigorously until the mixture whitens. Stir in the cornstarch, butter, lemon juice and zest and mix. Preheat the oven to 390°F. Pour the cream into the bottom of the dough. Bake for 35 to 40 minutes, until the edges of the tart are golden brown and the cream is set. Take the tart out of the oven and leave to cool. Preparation of the meringue # Whisk the egg whites until stiff and then add the icing sugar at the last moment. Mix gently so as not to break them. Preparation of the pie # Turn on the oven grill. Spread the meringue over the cold pie, spreading it well all over. With a spatula, uncover the pie with the tines of a fork. Slide the pie 3 or 4 times under the grill until it takes on a nice golden colour. Take the tart out of the oven, unmould it immediately and place it on a dish to cool. Tips # Serve the pie cold.

Recipe # Preparation 30 minutes For 6 people Cooking at 355°F Cooking time 25 minutes Spawning time 25 minutes Ingredients # For the shortcrust pastry : # 250 grams of flour 125 g soft butter 80 g sugar 2 egg yolks 1 tablespoon of water 1 pinch of salt For the trim # 25 cl milk 1 egg 30 g flour 40 g sugar 1 vanilla bean 500 g strawberries Preparation of the shortbread dough # In a bowl whisk the sugar and egg yolks then add the water. In a bowl, mix with your hand the soft butter and flour and then curl a well. In the well, pour the mixture of suckers, eggs and water. Mix initially with a spoon and then with your hands. Form a ball and then spread the dough on baking paper and plaster it in a pie dish. Cover the dough to pay cusson the dough. Bake the dough at 355°F for 25 minutes. Let the dough cool after baking. Preparation of the filling : # Boil the milk with the vanilla bean. Mix the egg and sugar in a small bowl. When the milk is boiling, remove it from the heat. Add the sugar-egg mixture to the milk and return it to the heat. You should get a fairly thick mixture. Place a plastic film on top of the cassrole and leave the cream to cool. While the cream is cooling, wash and remove the stalks from the strawberries and cut them in half. When the cream is cold, spread it on the shortbread dough and place the strawberries. Now you can enjoy your delicious strawberry tart.

Recipe # Preparation 25 minutes For 6 people Cooking time 45 minutes Cooking temperature 410°F Ingredients # 1 shortcrust pastry 400 g tuna in brine 400 g crushed tomatoes 1 onion 3 eggs 1 tablespoon breadcrumbs salt pepper Preparation # Preheat the oven to 410°F. Unroll the shortcrust pastry in a baking tin. Prick the bottom of the tart with a fork and then sprinkle with breadcrumbs. In a bowl, crush the tuna au naturel, crushed tomatoes, eggs and chopped onion. Season with salt and pepper. Pour the mixture over the dough and bake at 410°F for 45 minutes. You can now enjoy your delicious tuna pie.

Recipe # For 15 roses des sables Preparation 10 minutes Cooking time 5 minutes Refrigeration 2 hours Ingredients # 90 g milk chocolate 120 g Nutella 40 g of corn petals (cereal grains) Preparation # In a saucepan melt the Nutella and chocolate over low heat. When everything is smooth, add the corn petals (cereal). Put small piles of the mixture on baking paper. Put in the fridge for at least 2 hours before tasting.

Recipe # Preparation 10 minutes For 8 people Cooking 355°F Cooking time 50 mintes Ingredients # 3 eggs 200 g bacon 200 of shortcrust pastry Nutmeg 30 g butter salt pepper 20 cl milk 20 cl cream of fresh cream Provençal herbs 50 g Gruyère cheese Preparation # Preheat the oven to 355°F. Spread the dough in a mould. Prick the dough with the prongs of a fork. Arrange the butter cups. Grill the bacon in the pan. Beat the eggs with the fresh cream and milk. Add the bacon, herbes de Provence, nutmeg, salt, pepper and gruillère. Pour over the dough. Bake at 355°F for 50 minutes.

For a gourmet snack without palm oil. Recipe # Preparation 20 minutes For 4 people Cooking at 390°F Cooking time 5 minutes Ingredients # 60 g hazelnuts 100 g dark and/or milk chocolate 100 g hazelnut milk 40 g icing sugar 100 g softened butter Preparation # Preheat the oven to 390°F. Put the hazelnuts in the oven for 5 minutes at 390°F. Meanwhile put half of the milk and the chocolate in the microwave. When the hazelnuts are cooled, remove their skins. Crush them into small pieces. Take the chocolate out of the microwave and stir until melted. You can now add the icing sugar. Return to the microwave for 1 minute. Remove the mixture from the microwave and stir. Add the remaining milk and the crushed hazelnuts. Mix. You can pour into an empty, drowned jam jar. Enjoy! Tip # You can also put hazelnut powder in the hazelnut plasse.