1 egg yolk
1 tablespoon cream
300g Lauretta toffee filling
Recipe for 8 tartlets
Make a crumble out of the flour, butter and sugar. Add the egg yolk and cream to make shortcake. Leave it in the fridge for about 1 hour. Roll out the dough and put it into the tartlet trays with a diameter of 10 cm. Bake using the weights as a guide for about 15 minutes. Let them cool down.
Remove the bases gently from the trays and spread the Lauretta toffee filling on them. Decorate the tartlets with banana slices, 2 tablespoons of whipped cream and chocolate flakes.