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Almond Raspberry Tart with Chestnut Cream and Mascarpone
An indulgent tart with fresh raspberries, almond base, naturally sweet chestnut cream and creamy mascarpone. A French pastry that combines lightness and richness, ideal for summer desserts or special occasions.
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Critical Success Points
- • Do not over‑work the dough to preserve its flakiness.
- • Observe the refrigeration resting time for an easy‑to‑roll dough.
- • Bake the tart until the filling is set, otherwise the whipped cream may run.
- • Allow the tart to cool completely before adding the whipped cream and raspberries.
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns.
- • Raw eggs are used in the filling; ensure they are fresh or pasteurize them if needed.
- • Use a sharp knife for zesting to avoid slips.
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