A traditional biscuit batter, filled with a delicious, smooth rice pudding filling. Bake it for a while for a freshly baked dessert.
1. Preheat the oven to 170°C. 2. Arrange the tarts well spaced apart on the baking sheet. 3. Bake at 170°C, thawed approx. 25 à 30 minutes, frozen approx. 30 à 35 minutes, depending on your type of oven. 4. Allow to cool thoroughly before removing from pan. Cool to room temperature.
Store at -18°C. After thawing, store maximum 5 days at 0 to 4°C. Never refreeze products that have been thawed.
