Shortcrust with Pistachio Cream and Raspberries

We need delicious filling for our magnificent tartlets, right? On the menu today: cream of pistachio with raspberries.



1 Pidy Shortcrust Tart 22cm
2 egg yolks
½ cup of whipped cream
¼ cup of sugar
1 cup of fresh cream
1/3 cup of pistachio paste
2 tbsp of corn flour
2 cups of raspberries
Handful of pistachio nuts


Servings: 4

  1. Mingle the yolks, the sugar and the corn flour.
  2. Add the cream and bring the whole thing to a boil while stirring.
  3. Place it aside and add the pistachio paste.
  4. Add the whipped cream to the pistachio cream.
  5. Fill the shortcrust base with the mixture and finish with raspberries and crumble of pistachio nuts.


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