Far Breton

Whilst Mr F has been digging his grave, I’ve been trying to perfect a far Breton. It’s a dessert from Brittany, and this is probably the fourth or fifth one I’ve made in the last month, from three different recipes!
How can it be so hard to get right?  At first they seemed to have a rubbery base layer, this one doesn’t, but is too solid (it hasn’t stopped anyone eating them though!)
I’ve got a friend in England also on the case, and hers was too soft with the same recipe! I don’t think I can face another one for a while, but I’m not finished yet!