Directions
- 1For the honey shortcrust pastry: Divide the dough into balls.
- 2Roll out the dough thinly.
- 3Bake at 170°C for about 8 minutes.
- 4For the cream: Whisk 500g cold crème fraîche, 35g sugar, and a pinch of salt until creamy.
Ingredients
- 50 g sugar
- 60 g honey
- 90 g butter
- 1 large egg
- 240 g flour
- 0.5 tsp baking soda
- 500 g cold crème fraîche
- 35 g sugar
- 1 pinch salt
Equipment
whisk
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