Raspberry Jam & Almond Cream Tart
Bake at home | 4 pack
$20 ea
Vegetarian
Our signature sweet pastry shell filled with a combination of house made raspberry jam and frangipane almond cream, topped with fresh raspberries.
Thaw: Overnight or 2 hours.
Pastry: Flour, water, Pepe Saya butter, egg, icing sugar, salt.
Fill: Almond Meal, Pepe Saya Cultured Butter, Sugar, Premium NSW Wheat, Egg, Fresh Raspberries.
Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.