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Homemade raspberry tartlet
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.
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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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