Cost Breakdown

Critical Success Points

• • Sabling the butter correctly to achieve a sandy texture.
• • Keeping the dough cold and allowing the 30‑minute chill to prevent shrinkage.
• • Do not over‑knead the dough; it should stay tender.
• • Baking until the custard is just set; over‑baking makes it dry.

Safety Warnings

• • Handle the hot oven and pan with oven mitts to avoid burns.
• • Ensure the custard reaches an internal temperature of at least 70°C to safely cook the eggs.
• • When blanching lardons, watch the pot to prevent boiling over.