A traditional biscuit batter, filled with a delicious, smooth frangipane filling. This bordalou base can be finished with a topping of your choice. Bake it for a while for a freshly baked dessert.

Instructions for use

1. Preheat the oven to 170°C. 2. Arrange the tarts well spaced apart on the baking sheet. 3. Bake at 170°C, thawed approx. 15 à 20 minutes, frozen approx. 20 à 25 minutes, depending on your type of oven. 4. Allow to cool thoroughly before removing from pan. Cool to room temperature.

Storage advise

5 days after thawing, 7 days after baking.