Raspberry tarts with pistachio

Name: raspberry tarts with pistachio
Total time: 35 min
Yield: 0
Ingredients: 125 gram butter; 125 gram powdered sugar; 50 gram almond; 225 gram flour; 2 tablespoon flour; 1 egg; 250 gram mascarpone; 100 gram Greek yoghurt; 1 vanilla bean; 300 gram raspberry; 75 gram pistachios; 1 twig fresh mint

Ingredients

Directions

Grease the cake molds. Mix 75 grams of icing sugar with the almonds and the flour. Add the rest of the butter and the egg and knead into a smooth dough. Form a ball and put in the freezer for about 15 minutes.
Preheat the oven to 180ºC. Divide the dough into 6 pieces and roll each piece on a floured surface to a circle of about 13 cm Ø. Line the molds with it and place a piece of parchment paper with the baking tray filling.
Fry the bottom pieces in the oven for about 15 minutes until golden brown. Remove the baking paper with the baking tray filling and allow the bottoms to cool.
Mix the mascarpone with the yogurt, the vanilla juice and 25 grams of icing sugar. Spoon 2 tablespoons of this filling on each bottom.
Put the raspberries on the head side by side. Sprinkle the raspberry tarts with the pistachio nuts and the rest of the icing sugar. Garnish with the mint leaves.

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Nutrition

735Calories

Sodium0% DV0.2g

Fat77% DV50g

Protein30% DV15g

Carbs18% DV54g

Fiber20% DV5g

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Raspberry tarts with pistachio

Ingredients

Directions

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Grease the cake molds. Mix 75 grams of icing sugar with the almonds and the flour. Add the rest of t