|Defrost 4 hours in the fridge (0-4oC), or put in the oven for 20 minutes at 150oC|
|Boncolac is true ambassador of French know-how. It exports today its products to more than 25 countries
For Boncolac, the pleasure is serious!
made up of all butter shortcrust pastry, a Sicilian lemon filling and slightly golden meringue.
Remove the tart from all packaging even the mould. Put the tart in the oven for 25 minutes at 160°C.
IN THE REFRIGERATOR (4°C)
Remove the tart from all packaging even the mould. Defrost the tart at a maximum temperature of 4°C for 4 hours.
Store at 0°C-4°C and consume within 48 hours once defrosted.
Based in the heart of the Basque country, Boncolac offers a wider range of authentic French pastries and desserts using the highest quality ingredients for their products and developing great recipes that reflect traditional French patisserie.