2 Tartes flambees with Jacques saint's nut

Use

- Direct cooking
- Raw product

Preservation

- 3 days on the ice compartment of the fridge.
- A few months at -18°C in the congelator.

Ingredients

Thick cream 37,5%, corn flour 22,3% (corn flour, malted corn flour, inactive yeast), Scallops 10% ( Zygochlamys patagonica; see letter beside the batch n° for origin: A: Argentina, B: Chile, C: Peru, D: USA), water, prawns 8% (prawns, salt, dye: paprika), mushrooms 8% (mushrooms, sodium sulfite),
vegetable oils (colza and sunflower), cornstarch, salt, mustard (water, mustard seeds, vinegar, salt, acid citric, antioxidant: metapotassium disulphite, spices), fish stock (flavour, dehydrated fish, starch, dextrose, salt, palm oil, acid citric, gelling: guar, vegetable, spices), emulsifier: mono and diglycerides of fatty acids, flour treatment agent: L-Cysteine, pepper, parsley.
Contains: gluten, lactose, mustard, molluscs, shellfish, sulfites, fish.

Packaging

- Box : 2 tartes flambees
- Net weight : 500 g

DO NOT USE IN A MICROWAVE OVEN

Cooking and baking

Preheat your oven for 20mn about (therm. 8 - 10) as well as the baking tray or cake tin which you have placed in the low of the oven.
Put the flame tart in still frozen condition directly on the baking tray or in the cake tin and let it bake for 8 to 12 minutes... and BON APPETIT !