Ingredients:
Filling: Sugars (brown sugar, maple syrup, corn syrup [glucose, water, molasses, salt, vanillin, potassium sorbate, citric acid, sulfites], honey) • Eggs • Pecans • Cashew nuts • Butter (milk).
Shortcrust pastry: Wheat flour (gluten) • Butter (milk) • Sugars (icing sugar) • Eggs • Almond powder • Soy lecithin.
Decoration: Chocolate decoration (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor).
Contains: Wheat (gluten), milk, eggs, soy, almonds, pecans, cashews, sulfites.

Family
Store in the freezer (-18°C) for 12 months.
Store at room temperature for 30 days after thawing.

Individual
Store in the freezer (-18°C) for 12 months.
Store at room temperature for 14 days after thawing.

Family
If frozen, place the pie on a plate and let thaw for 20 to 30 minutes.
Chef's tip: To crisp up the pastry, place the pie on a baking sheet, unwrapped, for 5 minutes in an oven preheated to 350F.

Individual
If frozen, place the tartlet on a plate and let defrost for 20 to 30 minutes.
Chef's tip: To crisp up the pastry, place the tartlet on a baking sheet, unwrapped, for 2-3 minutes in an oven preheated to 350F.