Raspberry Tart by Cyril Lignac and Benoît Couvrand
Recipe by Ludo's Workshops
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
5h 10m
Prep
50m
Cook
43m
Cleanup
6h 43m
Total
Cost Breakdown
Total cost:$13.37
Per serving:$1.67
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium