Chocolate, raspberry and pistachio tart
Recipe by Chef Sylvain - Long live pastry!
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
4h 5m
Prep
1h 15m
Cook
38m
Cleanup
5h 58m
Total
Cost Breakdown
Total cost:$18.47
Per serving:$2.31
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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