▶ Tap a timecode to jump to roughly that moment in the video.
1
Roll the sablé dough into a 3 mm thick disc, dock it with a fork, and using a 10-inch pizza pan with a 4-inch ring in the center, lay the dough in and gently press from the center outward to form the crown-shaped base.
2
Trim off the excess dough, even out the edges, then use the 4-inch tart ring to cut out the center hole, creating the crown shape.
3
Wrap a strip of dough around the outside of a greased tart ring, freeze for about 10 minutes to set, then trim off any excess dough and keep the tart shell chilled until ready to bake.
4
Blind bake the tart shell for 20 minutes, then spread the almond cream over it and return to the oven to bake for another 35 minutes.
5
Once cooled, unmold the tart shell and smooth its surface with a microplane for a neater, more polished look.
6
Spread the homemade raspberry jam over the tart shell, and whip the vanilla ganache montée to medium-soft peaks.
7
Pipe the whipped cream onto the tart shell using a Saint-Honoré piping tip (or your preferred tip), then decorate the crown tart with fresh red fruits to finish.
PrimedTableBETA
