You are going to love this gluten and dairy-free version of the originaly called “Tarte Bourdaloue” created in the pastry shop Bourdaloue in Paris in 1909 by the famous pâtissier Coquelin, feeling the pear melting in your mouth surrounded by an almond cream.
 
Contains: Almond, Coconut, Egg.
Alcohol content is evaporated during baking
Net wt: 196g (5.64oz)
For 2 servings (Contact us for 6 servings or more)