Bordalou with Meringue Crunch
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Ingredients:

• Bordalou Basis
• Crèmeux Kalamansi
• Meringue Crunch Traditionnel
• Lime

Method:

1. Preheat your oven to 170°C.
2. Place the tartlets on the baking tray with sufficient spacing between them.
3. Bake at 170°C: if thawed about 15 to 20 minutes, if frozen about 20 to 25 minutes, depending on your oven.
4. Allow the pastry to cool completely to allow proper unmolding. Cool at room temperature.
5. Pipe Crèmeux Kalamansi onto the Bordalou.
6. Finish with Meringue Crunch and lime zest.