Shortcrust with Pistachio Cream and Raspberries
We need delicious filling for our magnificent tartlets, right? On the menu today: cream of pistachio with raspberries.
Ingredients
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
Method
Servings: 4
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Mingle the yolks, the sugar and the corn flour.
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Add the cream and bring the whole thing to a boil while stirring.
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Place it aside and add the pistachio paste.
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Add the whipped cream to the pistachio cream.
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Fill the shortcrust base with the mixture and finish with raspberries and crumble of pistachio nuts.
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