Ingredients:
Filling: Sugars (brown sugar, maple syrup, glucose syrup) • Whipping cream 35% (cream, milk, carrageenan, cellulose gel, cellulose gum) • Whole milk • Butter (milk) • Pectin (amidated pectin, disodium diphosphate, tricalcium phosphate, sucrose) • Gelatin • Salt.
Shortcrust pastry: Wheat flour (gluten) • Butter (milk) • Sugars (icing sugar) • Eggs • Almond powder • Soy lecithin.
Decoration: Chocolate decoration (sugar, unsweetened chocolate, cocoa butter, butter oil (milk), soy lecithin, natural vanilla extract).
Contains: Wheat (gluten), milk, eggs, soy, almonds.
May contain: Other nuts.

Store in the freezer (-18°C) for 6 months.
Store in the refrigerator (4°C) for 4 to 5 days after defrosting.

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.