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Raspberry Tart by Cyril Lignac and Benoît Couvrand
A rich and fruity raspberry tart, inspired by the famous creation of Cyril Lignac and Benoît Couvrand. The sweet pastry, almond cream, mascarpone‑raspberry cream and raspberry coulis combine to offer an elegant and indulgent dessert.
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Critical Success Points
- • Chill the dough in the refrigerator for 2 h
- • Freeze the base before baking
- • Blind bake the base (under‑cooked)
- • Bake the frangipane which finishes cooking the base
- • Chill the mascarpone‑raspberry cream before whipping
- • Cook the coulis just before boiling to avoid pectin coagulation
Safety Warnings
- • Handle the hot oven (170‑180 °C) with kitchen gloves.
- • Watch out for splatters of melted butter during base baking.
- • Eggs are cooked in the frangipane, but ensure the internal temperature reaches at least 70 °C.
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