Swiss Tart by Gilbert Peña

Financiers might borrow their name from their first target customers: people in finance in a hurry looking for a sweet snack.

But bake this pistachio and raspberry financier tart by Chef Gilbert Peña (Executive Pastry Chef at Las Vegas’s Joel Robuchon), and turn this snack created for busy white-collar workers into a luxurious dessert worthy of any Michelin-star restaurant.

In this 28-minute class, make a pistachio financier dough that plays with an aromatic, tangy raspberry pâte de fruit.

Then, decorate the tart with a zesty, slightly acidic buttermilk chantilly and a few petals of seasonal flowers.

This tart has just a few ingredients (like all timeless French pastry recipes), but they come together to add a touch of delicious escapism to your customer’s routine—just like traditional financiers started doing almost 200 years ago.

Use this recipe with your favorite nuts and fruits to create your line of seasonal financiers, and keep exploring more amazing reinterpretations of this classic.

Discover how to make Chef Gilbert Peña’s Raspberry and Pistachio Financier Tart.

Start this class today!