ingredients

For the shortbread dough:
10 butter flakes with rice flour GERBLE GLUTEN® FREE
125 g of butter

For the nut cream:
100 g of butter
125 g of sugar
125 g grated coconut
1 tablespoon Maizena®
1 egg
100 g of whipping cream 30% of MG
5 kiwis and 1 mango
3 tablespoons of apple jelly

Equipment

24 cm mold and parchment paper

Steps

Step 1

Mix the Breton pucks and put them in a salad bowl. Add the melted butter and mix vigorously to soak the Breton crumbs crumbs.

2nd step

Put on parchment paper and flatten quickly all over the mold with your hand forming a small rim.

Step 3

Put in the fridge at least 1 hour.

Step 4

For the cream: mix all the ingredients (in order) and garnish the pie shell for 25 minutes.

Step 5

Add sliced ​​kiwis and diced mango with apple jelly.

tips

For a touch of festive exoticism, add 3 scoops of rum to the dough.