Cost Breakdown

Critical Success Points

• • Soften the butter to the right consistency before incorporating it into the dough.
• • Observe the refrigeration resting time (2 h then 1 h).
• • Blind bake the base to prevent it from collapsing.
• • Do not overbake the hazelnut‑raspberry cream so it remains slightly sticky.
• • Apply the fruit glaze just before serving to avoid oxidation.

Safety Warnings

• • Handle the hot oven (165 °C and 160 °C).
• • Melted butter and hot coulis can cause burns.
• • Use the knife carefully when cutting the fruit.