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THIS RECIPE IS COURTESY OF ONE OF FRANCE’S BEST PASTRY CHEF MARION GOETTLÉ FOR CAFÉ MIRABELLE No other country so embodies the art of sweet pleasures like France. That is why François Blanc

set out to make a cookbook of France’s most mouthwatering dessert recipes, which he named Sweet France. The below recipe is ideal for hosting people if you want to prepare something tasty

and fresh. He describes it as a .“a surprising raspberry tart with a hint of sage and a light whipped ganache”. The recipe serves eight people and requires an hour to prepare, 15 minutes to

cook and six hours of resting time (for the tart).  INGREDIENTS For the whipped raspberry ganache: 170g Raspberry Inspiration (a fruit couverture made by Valrhona – a subtle blend of cocoa

butter, sugar and raspberry)  410g whipping cream, of which 300g should be chilled 10g glucose powder  1 sheet 200 bloom gelatine (2g), softened in cold water For the sweet pastry: 150g

unsalted butter  100g icing sugar 30g almond flour 1 extra-large (UK large/60g) egg, at room temperature, beaten 1 pinch salt 250g all-purpose (plain) flour For the caramelised hazelnuts:

30g caster sugar 125g hazelnuts Assembly: 300g raspberries  Honey Sage leaves Read more: French winter warmer recipes: Boeuf bourguignon  METHOD  1. Make the whipped raspberry ganache: Melt

the couverture chocolate.  Heat 110g of cream with the glucose in a saucepan, then pour over the chocolate.  Add the gelatine to the bowl and stir with a whisk.  Finish by incorporating the

remaining chilled 300g) cream and refrigerate for at least six hours. 2. Make the sweet pastry: Cream the butter with the sugar. Add and incorporate the almond flour, followed by the egg,

and finish with the salt and flour.  Mix to a smooth dough, then transfer to the work surface and knead once with the palm of your hand. Refrigerate for at least two hours.  Roll out the

dough to 3mm thickness and line an 18cm diameter pastry ring.  Refrigerate for 30 minutes, then fill with pie weights (baking beans) and prebake at 160°C for 12 to 15 minutes, until golden

brown. 3. Make the caramelised hazelnuts: Combine 1 tablespoon (15g) water with the sugar in a saucepan and heat to 130°C.  Add the hazelnuts and mix continuously until the nuts are coated

with sugar and then caramelised.  At that point, transfer to a container. 4. Assembly: Whip the ganache to a consistency suitable for piping. Cut half of the raspberries in half.  Lightly

heat the honey and drizzle over the whole raspberries to make them glossy.  Use a pastry (piping) bag fitted with a plain tip (nozzle) to pipe balls of whipped ganache over the tart.

Alternate with half and whole raspberries.  Finish by arranging caramelised hazelnuts and sage leaves over the top. The sage is not there for decoration; the freshness it adds is an integral

part of the tart. It can be replaced by basil. This recipe was in the cookbook Sweet France from François Blanc and can be purchased on Amazon, Fnac and other book sellers.