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Chocolate, raspberry and pistachio tart

Recipe by Chef Sylvain - Long live pastry!

A decadent tart combining a chocolate shortcrust pastry, a crunchy almond and pistachio biscuit, and a silky raspberry‑chocolate ganache. Perfect for fans of modern French pastry.

MediumFrenchServes 8

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Source Video
4h 5m
Prep
1h 15m
Cook
38m
Cleanup
5h 58m
Total

Cost Breakdown

$18.47
Total cost
$2.31
Per serving

Critical Success Points

  • Dough rest in the refrigerator (minimum 2 h)
  • Blind bake to avoid a soggy base
  • Ganache temperature (do not exceed 45‑50 °C)
  • Handling the flipped biscuit (must be well chilled)

Safety Warnings

  • Handle the hot oven and baking sheets with gloves.
  • The ganache is very hot; avoid splatters.
  • Use the knife carefully when removing the ring.

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