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Ingredients
La crème pâtissière à l'amande (la veille)
- 500 g de lait
- 70 g de sucre en poudre
- 2 gouttes d'extrait naturel d'amande
- 35 g de fécule de maïs
- 2 œufs
- 2 jaunes d'œufs
- le zeste d'1½ citrons verts non traités
La pâte feuilletée (le jour même)
- 200 g de beurre coupé en cubes de 1 cm et congelés
- 200 g de farine, et un peu pour le plan de travail
- 90 g d'eau froide
- 2 pincées de sucre en poudre
- 2 pincées de sel
- sucre glace
Le dressage
- 1 fruit de la Passion, la pulpe seulement
- 300 g de mangue mûre, en cubes
- sucre glace
- Nutrition
- per 1 part
- Calories
- 2310.9 kJ / 552.3 kcal
- Protein
- 10.7 g
- Carbohydrates
- 53.8 g
- Fat
- 33.7 g
- Saturated Fat
- 20.1 g
- Fibre
- 2.3 g
- Sodium
- 128.1 mg
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