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Gastronomic Biscuits
Retro Collection
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Biscuits to break
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Grand Decor Sweet
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EN
NL
DE
EN
FR
About us
About Didess
Quality
Inspirators
Awards
Products
Tarte Tatins
Frozen Elements
Butter biscuits and cakes Big Bucket
Butter biscuits and cakes Small Bucket
Dentelles
Meringues
Retro Collection
Crackers
Grand Decor Sweet
Grand Decor Savoury
Mini Gaufrettes
Granola
Bordalou
Cupcakes
Deluxe biscuits
Big Cakes & Sponge Cake
Quiches 140g
Mini Quiches
Plate Quiche
Gastronomic biscuits
Butter biscuits and cakes Bags
Biscuits to break
Inspiration
Tarte Tatins
Meringues
Dentelles
Gastronomic Biscuits
Retro Collection
Mini Gaufrettes
Biscuits to break
Grand Decor Savoury
Granola
Quiches
Grand Decor Sweet
Crackers
Frozen Elements
Bordalou
Biscuits
News
Events
Contact
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Inspiration
Inspiration
Tarte Tatin Exotic met pistachio ice cream en Crunchy Nut Pistachio
Tarte Tatin Exotic met pistachio ice cream en Crunchy Nut Pistachio
Ingredients
Tarte Tatin Exotic
Crunchy Nut Pistachio - Food Revolution by Didess
Mangocoulis
Pistachio ice cream
Mango
Preparation
Preheat your oven to 180 °C.
Remove the Tarte Tatins from the freezer and carefully remove the ring and loosen the paper while they are still frozen.
Place them in the oven and bake for 18 minutes at 180 °C.
Finish with mango coulis, pistachio ice cream, mango and Crunchy Nut Pistachio.
To overview
Serving tips
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Products
Tarte tatin with a tropical mix of mango and pineapple, enriched with a passion fruit caramel.
Tarte Tatin Exotic