La Tarte aux Framboises by Cyril Lignac | Pastry Arts

Name: La Tarte aux Framboises by Cyril Lignac | Pastry Arts
Ingredients: 175 g unsalted butter, softened; 45 g almond powder; 120 g confectioners’ sugar, sifted; Pinch of salt; 290 g T55 flour; 70 g egg, lightly beaten; 125 g unsalted butter, softened and cut into pieces; 125 g confectioners’ sugar; 15 g custard (cream) powder or cornstarch; 160 g almond powder; 90 g eggs, at room temperature, lightly beaten; 15 g rum; ½ vanilla bean; 50 g superfine granulated sugar; 100 g water; 1 gelatin sheet, (2 g or 1 tsp gelatin powder); 360 g heavy cream, 35%; 90 g white chocolate, finely chopped or melted; 30 g almond milk; 200 g fresh raspberries; 40 g lemon juice; 100 g superfine granulated sugar; 330 g fresh raspberries; 10 g confectioners’ sugar; A few shiso leaves

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La Tarte aux Framboises is a six-component recipe from Cyril Lignac. It is a delicious dessert showcasing the rich flavor of raspberry.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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