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Tarte au chocolat, framboise et pistache
Une tarte gourmande alliant une pâte sablée au chocolat, un biscuit croquant aux amandes et pistaches, et une ganache onctueuse framboise‑chocolat. Parfait pour les amateurs de pâtisserie française moderne.
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Cost Breakdown
Critical Success Points
- • Repos de la pâte au réfrigérateur (minimum 2 h)
- • Cuisson à blanc pour éviter un fond détrempé
- • Température de la ganache (ne pas dépasser 45‑50 °C)
- • Manipulation du biscuit retourné (doit être bien froid)
Safety Warnings
- • Manipuler le four chaud et les plaques de cuisson avec des gants.
- • La ganache est très chaude; éviter les éclaboussures.
- • Utiliser le couteau avec précaution lors du retrait du cercle.
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