Cost Breakdown

Critical Success Points

• • Roll the dough to a uniform thickness of 3 mm.
• • Bring the raspberry coulis to a boil for 2 minutes.
• • Cook the lime cream until boiling and thickened.
• • Incorporate the butter into the cream at 50 °C.
• • Bake the tart at 170 °C for 20‑25 minutes.
• • Use the torch to brown the cream before serving.

Safety Warnings

• • Be careful of boiling water splashes when cooking the raspberry coulis.
• • Do not let melted butter become too hot to avoid burns.
• • Use the torch with caution, keep flames away from plastic surfaces.