Tuna pie

Recipe # Preparation 10 minutes For 6 people Cooking time 30 minutes Cooking temperature 355°F Time in the fridge 3 hour Ingredients # 1 egg 25 cl of liquid cream 30 carambar 100 g milk chocolate 1 sugar dough Preparation # Preheat the oven to 355°F. Spread the sweet dough in a dish and bake until golden brown. Heat the liquid crème fraîche in a saucepan. Add the 30 carambars. Melt them over doyx heat for about 10 minutes. Remove from the heat, add the chocolate and stir until completely melted. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge. You can now enjoy your delicious carambar tart.

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 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.