Florentine

For the florentines, make a shortcrust pastry with the first 6 ingredients and roll out on baking paper the same size as the baking tray.

Place on the baking tray and bake at 180 degrees in the oven for a short time. In between, pour the cream. Boil the sugar, butter and honey.

Chop the fruit a little finer and crush the sliced almonds. Add to the boiled mixture and mix.

Empty and spread on the slightly baked shortcrust pastry. Then put back in the oven until the mixture is bubbling on top. When cooled, cut into strips and decorate with chocolate.

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