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

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Almond powder: ground almonds
• Instead of Potato starch: cornstarch
• Instead of Powdered sugar: granulated sugar
• Instead of Egg: egg replacer
• Instead of All-purpose flour: pastry flour
• Instead of Unsalted butter (for almond cream): margarine
• Instead of Powdered sugar (almond cream): granulated sugar
• Instead of Egg (almond cream): egg replacer
• Instead of Almond powder (almond cream): ground almonds
• Instead of Dark rum: rum extract
• Instead of Cornstarch: potato starch
• Instead of Single cream: 30% cream
• Instead of Raspberry purée: smooth raspberry jam
• Instead of Raspberry purée (coulis): smooth raspberry jam
• Instead of Glucose syrup: corn syrup
• Instead of NH pectin: pectin powder
• Instead of Fresh raspberries: frozen raspberries (thawed)
• Instead of Atsina or verbena leaves: mint, chives

Equipment Needed

• Mixing bowl
• Flat beater (or electric whisk)
• Kitchen scale
• Rolling pin
• 22 cm tart ring
• Parchment paper
• Chef's knife
• Fork (for docking)
• 9 cm cutting ring
• Freezer
• Oven
• Saucepan
• Whisk
• Pastry bag
• Offset spatula
• Plastic wrap

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high‑quality butter for a more flavorful pastry.
• Lightly dust the tart base with powdered sugar before blind baking to prevent sticking.
• For a glossy finish, lightly spray the raspberry coulis with water before dusting with powdered sugar.

Troubleshooting

Storage

Refrigerator: Store the whole tart or slices in an airtight container 2 to 3 days.

Freezer: Unbaked dough can be frozen for 1 month; baked tart freezes for 1 month wrapped in plastic wrap.

Room temperature: Do not leave the tart at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet pastry dough the day before and keep it chilled.
• The frangipane can be baked ahead and kept 2 days in the refrigerator.
• The mascarpone‑raspberry cream keeps 24 h refrigerated before assembly.