INGREDIENTS
250 mLs
milk
1 tbsp
tea
1
lemon zest
125 mLs
cream
28 g
granulated sugar
1 1/4 tsps
gelatin
35 g
white chocolate
6
tart shells
1 serving
edible flowers
125 g
butter
94 g
icing sugar
50 g
ground almonds
1 large
egg
208
flour
1 serving
butter