Raspberry Tart by Cyril Lignac and Benoît Couvrand

Ingredients

• 120 g Unsalted butter (softened at room temperature)
• 35 g Almond powder (blanched, fine)
• 70 g Potato starch (for a lighter pastry)
• 2 g Fine salt
• 110 g Powdered sugar
• 70 g Egg (about 1 large egg, beaten)
• 230 g All-purpose flour
• 50 g Unsalted butter (for almond cream) (softened)
• 50 g Powdered sugar (almond cream)
• 40 g Egg (almond cream) (about ½ large egg)
• 60 g Almond powder (almond cream)
• 6 g Dark rum (about 1 teaspoon)
• 6 g Cornstarch
• 45 g Mascarpone
• 95 g Single cream
• 25 g Granulated sugar
• 20 g Raspberry purée (for the mascarpone cream)
• 135 g Raspberry purée (coulis)
• 10 g Glucose syrup (glucose syrup)
• 15 g Granulated sugar (coulis)
• 2 g NH pectin (to gel the coulis)
• 250 g Fresh raspberries (unwashed, arrange in a rosette)
• 10 g Powdered sugar (decoration) (for dusting)
• 5 g Atsina or verbena leaves (for the finishing touch)

Instructions

1. Prepare the sweet pastry

   In the mixer bowl, cream the softened butter with the flat beater. Add the almond powder, potato starch and powdered sugar, then the salt. Incorporate the beaten eggs in two additions and finally the flour. Mix until a homogeneous dough forms.

   Time: PT10M

2. Chill

   Form a ball, wrap in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

3. Roll out and form the tart base

   On a lightly floured work surface, roll the dough to 2‑3 mm thickness. Cut a 22 cm disc, place the tart ring, trim excess with a knife and dock the base with a fork. Cut a 9 cm circle in the centre, remove the disc and place the 9 cm circle back in the centre. Wrap a 2 cm strip of dough around the central circle and trim the ends so they do not overlap.

   Time: PT15M

4. Freeze the base

   Place the tart base in the freezer for 15 minutes to firm the dough before baking.

   Time: PT15M

5. Blind bake the base

   Preheat the oven to 170 °C. Bake the tart base (without filling) for 15 minutes. The base should remain slightly under‑cooked.

   Time: PT15M

   Temperature: 170°C

6. Prepare the almond cream (frangipane)

   In a bowl, mix the softened butter, powdered sugar, cornstarch and almond powder until smooth. Add the egg and rum, then mix again until homogeneous.

   Time: PT10M

7. Bake the almond cream

   Spread the almond cream over the pre‑baked base in an even layer. Bake at 180 °C for 15 minutes, which will also finish cooking the base.

   Time: PT15M

   Temperature: 180°C

8. Prepare the mascarpone‑raspberry cream

   In a bowl, mix the mascarpone with the raspberry purée. Add the sugar and single cream, then whisk until smooth.

   Time: PT10M

9. Chill the cream

   Cover the bowl with plastic film and place in the refrigerator for 2 hours so the cream thickens.

   Time: PT2H

10. Whip the cream

    Remove the cream from the refrigerator and whisk on medium speed until a firm chantilly texture is achieved.

    Time: PT5M

11. Prepare the raspberry coulis

    Mix the sugar and NH pectin in a small bowl. In a saucepan, pour the raspberry purée, add the sugar‑pectin mixture and the glucose syrup, then stir with a whisk. Bring to a boil, then remove from heat as soon as the mixture starts to boil.

    Time: PT10M

12. Assemble the tart

    On the cooked and cooled base, pipe the mascarpone‑raspberry cream using a pastry bag and smooth with an offset spatula. Arrange fresh raspberries in three concentric rows, point toward the centre. Generously fill the gaps with the raspberry coulis.

    Time: PT10M

13. Finishing and serving

    Dust the tart with powdered sugar and decorate with a few atsina or verbena leaves. Keep refrigerated until ready to serve.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

6 g

Carbohydrates

50 g

Fat

30 g

Fiber

2 g