White Chocolate, Cardamom And Raspberry Tart With A Pecan And Hazelnut Base

I have made this tart several times, it’s yummy and always a hit. However, after the first time, I reduced the ingredients for the crust by at least a third, as I preferred a thinner rather than a really thick, chunky crust. I felt there was too much crust relative to filling. A keeper, thank you.