Ingredients:
Filling: Lime juice • Sugars (sugar) • Eggs • Butter (milk) • Coconut • Egg white • Egg yolk • Cornstarch • Water • Gelatin • Soy lecithin • Copper chlorophyllin sodium (colorant).
Shortcrust pastry: Wheat flour (gluten) • Butter (milk) • Sugars (icing sugar) • Eggs • Almond powder • Soy lecithin.
Decoration: Sugars (apricot glaze [water, sugar, corn syrup, pectin, citric acid, carrageenan, potassium sorbate, natural and artificial apricot flavor, sodium citrate, potassium chloride, calcium chloride, mono- and diglycerides, xanthan gum, canola oil, sodium phosphate, paprika extract, sulfites]) • Coconut • Chocolate decoration (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor) • Lime zest.
Contains: Wheat (gluten), milk, eggs, soy, almonds, sulfites.
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.