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Homemade raspberry tartlet

Recipe by 750g

A garden raspberry tartlet filled with almond and hazelnut cream, blind‑baked then lightly brushed with a vanilla syrup. An elegant, indulgent dessert full of freshness.

MediumFrenchServes 6

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Source Video
1h 5m
Prep
1h
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

$12.96
Total cost
$2.16
Per serving

Critical Success Points

  • Soften the butter properly to avoid lumps.
  • Blind bake the crust (150 °C, 30 min).
  • Final bake of the tart with raspberries (180 °C, 20 min).
  • Brush the syrup while the tart is still warm.

Safety Warnings

  • Handle the hot oven (150 °C then 180 °C).
  • Boiling syrup can cause burns – use kitchen gloves.
  • Be careful with the knife when cutting the raspberries.

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