Shortcrust: chop the Trevalli butter in cubes and mix them with flour and salt to obtain crumbs. Finish kneading with a bit of cold water.
Prepare a rectangular portion, cover it and refrigerate for 30 minutes.
Filling: mix the ingredients and add salt and black pepper.
Oil the moulds and dust them with flour, then cover with the adequate portion of shortcrust. Pierce the shortcrust with a fork, cut away the unnecessary parts and then fill with the filling. Cover with shortcrust discs, seal and gently pierce them with a fork. Bake at 180° for 35 minutes. After 30 minutes, brush them with the egg yolk and Trevalli Whole Milk mixture and bake again for 5 minutes to complete the recipe.
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