Mix all ingredients into a well developed dough, but not too smooth

Dough temperature: approx. 25ºC

Scale: Approx. 300 grams for a flan tin of diameter 28 cm Round up the dough pieces

Dough proof: Approx. 40 minutes

Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin approx. 600 grams of Crème Patisserie and approx. 400 grams of crumbles

Final proof: Approx. 20 minutes

Baking: approx. 25 minutes at an oven temperature of 220ºC

Make Crème Patisserie. And make Crumbles. Knead Dairy Butter, Sugar and Lemon Rasp to a homogeneous mass. Add the flour and and turn the whole into crumbs of desired size