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Chocolate, raspberry and pistachio tart
A decadent tart combining a chocolate shortcrust pastry, a crunchy almond and pistachio biscuit, and a silky raspberry‑chocolate ganache. Perfect for fans of modern French pastry.
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Cost Breakdown
Critical Success Points
- • Dough rest in the refrigerator (minimum 2 h)
- • Blind bake to avoid a soggy base
- • Ganache temperature (do not exceed 45‑50 °C)
- • Handling the flipped biscuit (must be well chilled)
Safety Warnings
- • Handle the hot oven and baking sheets with gloves.
- • The ganache is very hot; avoid splatters.
- • Use the knife carefully when removing the ring.
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